1-Getting started: First, preheat your oven to 180°C (350°F, Gas Mark 4) and grease a 12-hole muffin tin with 1 tablespoon of olive oil to prevent sticking. Next, scrub the potatoes, boil them whole for 10 minutes until nearly cooked, then drain and let them cool this step ensures they’re tender without falling apart.

2-Once cooled: peel and finely slice the red onion, chop the chorizo, and slice the potatoes into rounds for even distribution. Heat the remaining tablespoon of olive oil in a frying pan and cook the onion and chorizo until the onion softens, which takes a few minutes. Add the potato slices and stir for 2 more minutes to blend those delicious flavors together.

3-Now: distribute this mixture evenly among the muffin tin holes, beat the 6 large eggs, and pour them over the top. Bake for about 20 minutes until the omelettes are puffed and golden these little bites are ready when they look set and have a nice color. Let them cool slightly before serving warm with a salad, or chill for snacks and packed lunches, as they’re versatile for warm or cold eating.