Mini chorizo and tomato frittatas
Published: September 28, 2015 at 12:20 PM
Save recipe
Makes 12
Easy
Total time: 20 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
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
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
-
4 eggs
-
75ml double cream
-
2 tbsp plain flour
-
1 tbsp thyme leaves
chopped
-
finely grated to make 4 tbsp parmesan
-
50g sliced chorizo
chopped
-
50g sun-blush or semi-dried tomatoes
chopped
-
to garnish parmesan flakes and small thyme sprigs
Ad
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.
Check out our best ever Christmas canapé recipes here
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue