Chorizo and Potato Frittata Recipe: Add any vegetables you have left over to this chorizo frittata to keep food from going to waste. Making it only takes 25 minutes, which is great for busy days.
Chorizo and Potato Frittata Recipe
Ingredients
- ½ tbsp vegetable oil, for frying
- 225g chorizo, sliced into rounds
- 150g frozen peas
- 400g canned potatoes, drained and cut in half if large
- 150g spinach
- 6Â eggs
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Method
Turn on the grill high. Set the 20cm frying pan over medium heat and add the oil. Cook the chorizo for 5 to 6 minutes, until it starts to give off oil and the sides start to get crispy.
Add the potatoes and peas, and mix to coat them in the oil. One handful of spinach at a time, letting the last handful wilt before adding the next. Add a lot of salt and pepper.
Mix the eggs with a little salt and pepper in a different bowl. Then, pour the eggs over the pan, making sure to cover everything.
Put it under a grill for 4-5 minutes, until it’s golden and cooked all the way through. Otherwise, cook over a low heat for 6-7 minutes, until the edges are set. Will stay cold for two days.
Nutrition
- kcal 417
- fat 27g
- saturates 9g
- carbs 14g
- sugars 3g
- fibre 4g
- protein 27g
- salt 2.7g
