1-First Steps: Prepping the Ingredients: Begin by scrubbing the Cornish new potatoes under running water and boiling them whole for 10 minutes until they’re nearly cooked. Once drained and cooled, slice them into rounds for even cooking. At the same time, finely slice the red onion and chop the chorizo to get everything ready.

2-First Steps: Prepping the Ingredients: Heat the remaining olive oil in a frying pan and sauté the onion and chorizo until the onion softens. This step pulls out the flavors and sets the base. Add the potato slices and fry for 2 more minutes so they absorb those tasty chorizo juices.

3-Cooking and Baking: Divide the mixture evenly among the muffin tin holes. In a bowl, beat the 6 large eggs and pour them over the potato mixture. Pop it in the preheated oven and bake for about 20 minutes until the omelettes are puffed and golden.

4-Cooking and Baking: After baking, let them cool in the tin for a few minutes before serving warm with a salad or cooling completely for snacks. For tips on preventing sticking, try using a silicone muffin tin. As noted in our easy breakfast recipes, these steps make for a foolproof process.