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Chorizo frittata

  • 0:10 Prep
  • 0:40 Cook
  • 4 Servings


  • 1 (about 225g) Cream Delight potato, cut into 2cm pieces
  • 1 tablespoon olive oil
  • 1 chorizo sausage, thinly sliced
  • 1/2 small red onion, halved, thinly sliced
  • 55g (1/4 cup) coarsely chopped chargrilled capsicum
  • 4 eggs
  • 80ml (1/3 cup) thickened cream
  • 25g (1/4 cup) coarsely grated cheddar
  • 1 teaspoon fresh thyme leaves
  • Mixed salad leaves, to serve
  • Crusty bread, to serve


  • 1
    Preheat grill on high. Cook the potato in a saucepan of salted boiling water for 7-8 minutes or until tender. Drain.
  • 2
    Heat 2 teaspoons of oil in a 15cm (base measurement) non-stick frying pan over medium heat. Cook the potato, stirring, for 5 minutes or until golden. Transfer to a plate. Add the chorizo to the pan. Cook, stirring, for 2-3 minutes or until golden. Transfer to a plate lined with paper towel.
  • 3
    Heat remaining oil over low heat. Cook the onion for 8 minutes or until soft. Add potato, chorizo and capsicum. Stir to combine.
  • 4
    Whisk eggs, cream and cheddar in a jug. Pour over chorizo mixture and top with thyme. Cook for 8 minutes or until the mixture starts to set around the edges. Place frittata under grill. Cook for 3-5 minutes or until set. Serve with salad leaves and crusty bread.

Source: taste.com.au


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