Chorizo Frittata
A quick and easy chorizo frittata packed with smoky flavour. Perfect for breakfast, brunch, lunch or a light dinner.
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
Calories: 135kcal | Carbohydrates: 9g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 141mg | Sodium: 54mg | Potassium: 250mg | Fiber: 2g | Sugar: 3g | Vitamin A: 957IU | Vitamin C: 36mg | Calcium: 44mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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