Cheesy Egg & Potato Cups

Ingredients

• 400g potatoes, peeled and coarsely grated
• 1 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 4 eggs
• 3 tbsp milk
• 80g vegetarian mature Cheddar cheese, grated
• 2 spring onions, finely sliced
• 1/4 tsp smoked paprika

Method

1. Squeeze the grated potato in a clean tea towel to remove as much liquid as you can, then toss with the oil, half the salt and the pepper.

2. Press the potato into 8 greased silicone muffin cups, building up the sides to make a nest.

3. Preheat the air fryer to 190°C and cook the potato cups for 8 minutes.

4. Whisk the eggs with the milk, remaining salt, spring onions and half the cheese.

5. Pour the egg mixture into the cups and top with the remaining cheese and paprika.

6. Cook for a further 10 to 12 minutes, until the egg is set and the tops are golden.

7. Leave to cool for 3 minutes before removing from the cups.