1-Start by preheating your oven to 180°C (350°F), which sets the stage for baking these little gems to perfection. This method keeps things simple while ensuring even cooking.

2-First, prepare your ingredients by scrubbing the 300 grams of Cornish new potatoes under running water and boiling them whole for about 10 minutes until they’re almost tender. While they cool, peel and finely slice the small red onion (around 100 grams) and peel and finely chop the 75 grams of chorizo sausage. Once the potatoes are cool enough, slice them into rounds for easy layering.

3-Begin by generously brushing a 12-hole muffin tin with 1 tablespoon of olive oil to prevent sticking consider using a silicone muffin tin or silicone cases for even better results. This step is crucial for busy parents or students who want hassle-free cleanup. Heat the remaining 1 tablespoon of olive oil in a large frying pan and add the sliced onion and chopped chorizo, frying until the onion softens and releases its sweet aroma.

4-Next, toss in the potato slices and stir gently for another 2 minutes to blend the flavors. For internal links that add value, if you’re curious about storage options, check our guide on how to store these omelettes for later. Divide this mixture evenly among the muffin tin holes, creating a tasty base for each mini omelette.

5-Now, beat the 6 large eggs in a bowl until well combined, then pour them equally over the potato mixture in the tin. Pop it into the preheated oven and bake for about 20 minutes until the omelettes are puffed up and golden. Let them cool in the tin for a few minutes before serving warm, or cool them completely if you’re prepping for snacks.

6-To wrap up the steps, serve these warm for the best taste, or store them as mentioned earlier. This recipe’s adaptability makes it a hit for baking enthusiasts, and with practice, you’ll master it quickly.