Ingredients
The following ingredients have 12 Servings
- 2 Tbsp olive oil
- 300 g Cornish new potatoes
- 1 small red onion ((approx. 100g))
- 75 g chorizo sausage
- 6 large eggs
Instruction
- Preheat the oven to 180°C/350°F/Gas Mark 4. Brush a 12 hole muffin tin generously with 1 Tbsp of the olive oil and set to one side.
- Scrub the potatoes well under running water to remove the mud. Boil potatoes whole for 10 minutes until almost cooked through. Drain and leave to cool.
- Meanwhile, peel and finely slice the red onion and peel and finely chop the chorizo sausage. Once the potatoes are cool enough to handle, slice into rounds.
- Heat the remaining oil in a large frying pan and fry the onion and chorizo for a few minutes until the onion is soft. Add the potato and fry for another 2 minutes, gently stirring to colour the potato with the chorizo juices.
- Divide the potato mixture between the 12 holes of the muffin tin. Break the eggs into a jug or bowl and beat, then pour over the potato mixture in the muffin tins, dividing equally between the 12 holes.
- Bake in the preheated oven for around 20 minutes until puffed up and golden.
- Leave to cool in the tin for a few minutes before serving warm with a leafy salad. Alternatively, cool completely and store in the fridge for snacks or to pack in lunch boxes.
