Chorizo And Tomato Frittatas Recipe

Mini chorizo and tomato frittatas

  • makes 12
  • Easy

These easy canapés can be made ahead then reheated in a warm oven to serve. Chorizo, tomatoes and eggs are a classic Spanish combination that works so well together



  • eggs 4
  • double cream 75ml
  • plain flour 2 tbsp
  • thyme leaves 1 tbsp, chopped
  • parmesan finely grated to make 4 tbsp
  • sliced chorizo 50g, chopped  
  • sun-blush or semi-dried tomatoes 50g, chopped
  • parmesan flakes and small thyme sprigs to garnish


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Generously butter a non-stick 12-hole tartlet or mini-muffin tin.

  • Step 2

    Mix the eggs, cream and flour together. Add the chopped thyme, grated parmesan, chorizo, sun-blush tomatoes and season.

  • Step 3

    Divide the mixture evenly between the tin holes and cook in the oven for 12 minutes until just set and becoming golden.

  • Step 4

    Leave to cool for about 3 minutes before removing from the tray. Garnish with a flake of parmesan and a small thyme sprig.