Potato And Chorizo Mini Quiches - cooking recipe

Ingredients
    cooking spray
    2 teaspoons olive oil
    4 ounces Spanish chorizo sausage, finely diced
    1 russet potato, peeled and finely diced
    salt and freshly ground black pepper to taste
    2/3 cup grated Manchego cheese, divided
    8 large eggs
    1 pinch cayenne pepper, or more to taste
    1/2 teaspoon salt
Preparation
    Preheat oven to 350 degrees F (175 degrees C). Lightly coat 24 mini-muffin cups with cooking spray.
    Heat olive oil in a skillet over medium-low heat. Cook and stir chorizo in the hot oil until golden brown, about 4 minutes.
    Stir diced potato into chorizo; increase heat to medium and cook potatoes until tender, about 10 minutes. Season with salt and black pepper. Transfer to a plate lined with paper towels to drain.
    Sprinkle 1 to 2 teaspoons of grated cheese in the bottom of each muffin cup. Top with 1 to 2 tablespoons chorizo mixture.
    Beat eggs, cayenne pepper, and 1/2 teaspoon salt in a large bowl until combined. Pour egg mixture evenly into muffin cups. Lightly tap the pans to remove any air bubbles. Transfer to a baking sheet and top with any remaining cheese.
    Bake in the preheated oven until eggs golden brown and just set, about 17 minutes.

Leave a comment