- Cook peeled cubed potatoes in boiling salted water for 5 minutes or until just tender. Drain and set aside. Preheat oven to 170°C. Line six Texas muffin tins with squares of nonstick baking paper.
- In a bowl, beat eggs with milk and then stir in grated cheese. Season well with salt and pepper. Stir in potato, chopped chorizo, spring onions (chopped) and chopped parsley.
- Divide mixture between prepared muffin papers. Bake for 25 minutes or until set in the middle. Serve with chutney on the side to spoon over, if desired.