1-First, preheat the 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 silicone tins work wonders here. Next, scrub the 300 grams of new potatoes and boil them whole for 10 minutes until nearly cooked, then drain and let them cool. While that’s happening, peel and finely slice the 1 small red onion (about 100 grams), and chop the 75 grams of chorizo sausage.

2-Once the potatoes are cool, slice them into rounds. In a frying pan, heat the remaining 1 tablespoon of olive oil over medium heat, add the onion and chorizo, and cook until the onion softens. Then, toss in the potato rounds and fry gently for 2 minutes to blend the flavors.

3-Divide the mixture evenly into the greased muffin tin holes. In a bowl, beat the 6 large eggs until smooth and pour them over the potato mixture in the tin. Pop it in the oven and bake for about 20 minutes until the omelettes are puffed and golden. Let them cool slightly before serving warm with a salad, or cool them completely to store for later snacks or lunches the total time is just around 35 minutes.