Chorizo & potato frittata
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4.1 out of 5.9 ratingsRate
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Bulk out this chorizo frittata with any veg you have in the back of the fridge to beat food waste. It takes just 25 minutes to make - perfect for busy days
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Ingredients
Nutrition
Units:
MetricUS
-
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
-
6 eggs
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Nutrition: Per serving
- kcal417
- fat27g
- saturates9g
- carbs14g
- sugars3g
- fibre4g
- protein27g
- salt2.7g
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Method
-
step 1
Heat the grill to high. Heat the oil in a 20cm frying pan over a medium heat and cook the chorizo for 5-6 mins, until it releases oil and is beginning to crisp at the edges.
-
step 2
Scatter in the peas and potatoes, stirring to coat in the oil. Add the spinach a handful at a time, allowing the last handful to wilt before adding the next. Season well with salt and pepper.
-
step 3
In a separate bowl, whisk the eggs together with a little salt and pepper and pour over the pan, making sure all the ingredients are covered with egg. Cook over a low heat for 6-7 mins until the edges are set, then carefully put under the grill for 4-5 mins, until cooked through, golden and slightly puffy on the top. Will keep chilled for two days.
Recipe from Good Food magazine, June 2024
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A star rating of 4.1 out of 5.9 ratings
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