This chorizo frittata is a quick and flavour-packed egg dish that's perfect for breakfast, brunch or a simple lunch. Smoky chorizo adds richness and depth, while eggs create a soft, fluffy base that holds everything together.
Cooked in one pan and finished in the oven, this easy frittata recipe is ideal when you want something satisfying, protein-rich and full of flavour.
I found the original recipe on the BBC Food website after doing a Google search. We had a pack of cooking chorizo in the fridge almost out of date, a full box of eggs and plenty of potatoes along with all of the other ingredients, so it was the perfect recipe to try.
Chorizo is one of our favourite Spanish ingredients and it's delicious in this Spanish omelette.
It's a great dish to share and enjoy hot or cold for brunch, a midweek meal, lunch or to serve at a buffet or picnic.
Tips
- Optional variations:
- Chorizo and spinach frittata - add fresh spinach just before adding the eggs.
- Cheese and chorizo frittata - add grated cheddar, manchego or parmesan.
- Mediterranean frittata - add roasted red peppers, olives and herbs.
- Low carb chorizo frittata - use extra vegetables and leave out the potatoes.
- The ingredients for this chorizo frittata recipe can easily be reduced if you're cooking for less people...just use a smaller ovenproof frying pan.
Frequently Asked Questions
A frittata is an Italian egg dish similar to an omelette but cooked more slowly and often finished in the oven with various fillings.
An omelette is usually folded around its filling, while a frittata mixes the ingredients with the eggs and is sliced like a pie.
Yes - frittatas can be made ahead and kept in the fridge for up to 3 days.
Yes - frittata is delicious served warm or cold, making it perfect for lunches or picnics.
Yes - slice the frittata and freeze for up to 2 months.
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How to make this Chorizo Frittata
Ingredients
- 200g cooked potatoes, roughly chopped
- 1 tsp rapeseed oil
- 1 onion (approx. 120g), roughly chopped
- 200g cooking chorizo, skin removed and roughly chopped
- 1 red pepper, deseeded and chopped
- 6 large eggs
- 50ml semi-skimmed milk
- salt and freshly ground black pepper
- 1 garlic clove, finely chopped
- 100g frozen peas or petit pois
- 2 tbsp flat leaf parsley, chopped
- green salad, to serve
Instructions
- Preheat the oven to 200C/180C fan/gas 6. If you don't already have cooked potatoes, cook these now ready for adding at step 4.
- Heat a medium ovenproof frying pan (mine is a 24cm one) on the hob until just hot, then add the oil, onion and red pepper and fry for 2 minutes, until just softened. Turn the heat up, add the chorizo and cook for 3 to 4 minutes until it has released its oil and is crisp around the edges. The mixture will go a lovely red colour.
- Meanwhile, crack the eggs into a large jug and whisk with the milk, a pinch of salt and plenty of black pepper.
- Add the garlic and potatoes to the chorizo mixture and fry for another 2 minutes, stirring gently, until just hot through. Add the peas and cook for another minute, until the whole mixture is hot.
- Pour in the egg, stir briefly, turn down to a medium heat and scatter the parsley over the top. Fry without stirring, for 1 to 2 minutes, then carefully lift the edge of the frittata with a spatula to check if it is cooked and golden-brown underneath. If it isn't, cook for another minute then check again.
- Place the pan in the oven and bake for 10 to 12 minutes. When the top is bubbled up and slightly golden use a tea towel to grab the handle and give the pan a gentle shake. If the middle wobbles it needs a little longer. If it's fairly firm, put it aside to cool slightly.
- Slide the frittata out of the pan onto a plate. You can serve this hot or cold but make sure to let it cool to room temperature before storing it in a sealable container in the fridge. Cut it into slices and serve with a green salad.
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Chorizo Frittata
Equipment
Ingredients
- 200 g (7.1 oz) cooked potatoes roughly chopped
- 1 tsp rapeseed oil
- 1 onion (approx. 120g) roughly chopped
- 200 g (7.1 oz) cooking chorizo skin removed and roughly chopped
- 1 red pepper deseeded and chopped
- 6 large eggs
- 50 ml (3 ½ tbsp) semi-skimmed milk
- salt and freshly ground black pepper
- 1 garlic clove finely chopped
- 100 g (3.5 oz) frozen peas or petit pois
- 2 tbsp flat leaf parsley chopped
- green salad to serve
Instructions
- Preheat the oven to 200C/180C fan/gas 6. If you don't already have cooked potatoes, cook these now ready for adding at step 4.
- Heat a medium ovenproof frying pan (mine is a 24cm one) on the hob until just hot, then add the oil, onion and red pepper and fry for 2 minutes, until just softened. Turn the heat up, add the chorizo and cook for 3 to 4 minutes until it has released its oil and is crisp around the edges. The mixture will go a lovely red colour.
- Meanwhile, crack the eggs into a large jug and whisk with the milk, a pinch of salt and plenty of black pepper.
- Add the garlic and potatoes to the chorizo mixture and fry for another 2 minutes, stirring gently, until just hot through. Add the peas and cook for another minute, until the whole mixture is hot.
- Pour in the egg, stir briefly, turn down to a medium heat and scatter the parsley over the top. Fry without stirring, for 1 to 2 minutes, then carefully lift the edge of the frittata with a spatula to check if it is cooked and golden-brown underneath. If it isn't, cook for another minute then check again.
- Place the pan in the oven and bake for 10 to 12 minutes. When the top is bubbled up and slightly golden use a tea towel to grab the handle and give the pan a gentle shake. If the middle wobbles it needs a little longer. If it's fairly firm, put it aside to cool slightly.
- Slide the frittata out of the pan onto a plate. You can serve this hot or cold but make sure to let it cool to room temperature before storing it in a sealable container in the fridge. Cut it into slices and serve with a green salad.
Notes
- Optional variations:
- Chorizo and spinach frittata - add fresh spinach just before adding the eggs.
- Cheese and chorizo frittata - add grated cheddar, manchego or parmesan.
- Mediterranean frittata - add roasted red peppers, olives and herbs.
- Low carb chorizo frittata - use extra vegetables and leave out the potatoes.
- The ingredients for this chorizo frittata recipe can easily be reduced if you're cooking for less people...just use a smaller ovenproof frying pan.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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