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Mini chorizo and tomato frittatas

Name: Mini chorizo and tomato frittatas
Total time: 20 min
Yield: makes 12
Ingredients: 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

20 minutes
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

September 28, 2015 at 12:20 pm

Ingredients

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

Method

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.