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Potato, ham, chorizo & spinach frittata

  • 0:15 Prep
  • 0:15 Cook
  • 6 Servings


  • 800g coliban (washed) potatoes, peeled, cut into 4cm pieces
  • 1 chorizo sausage, thinly sliced
  • 100g sliced ham, quartered
  • 100g baby spinach leaves
  • 6 eggs
  • 4 green shallots, ends trimmed, thinly sliced
  • 1 bunch rocket, ends trimmed, washed, dried
  • 1 bunch fresh chives, cut into 5cm lengths
  • 30g (1/4 cup) shaved parmesan


  • 1
    Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain.
  • 2
    Heat a 22cm-diameter (base measurement) non-stick frying pan over medium-high heat. Add the chorizo and cook, turning occasionally, for 3-4 minutes or until golden. Transfer to a plate.
  • 3
    Add potato to pan and cook, turning occasionally, for 3-4 minutes or until golden brown. Return the chorizo to pan along with the ham and spinach and cook, tossing, for 1-2 minutes or until spinach wilts.
  • 4
    Preheat grill on high. Whisk together the eggs and shallot in a small bowl. Season with salt and pepper. Pour the egg mixture into the pan. Reduce heat to low and tilt the pan slightly to evenly distribute the egg. Cook for 4-5 minutes or until the frittata is set around the edge but still runny in the centre. Place the pan under the grill and cook for 3-4 minutes or until golden brown and just set.
  • 5
    Combine rocket, chives and parmesan in a bowl. Cut frittata into wedges. Serve with rocket salad.

Source: taste.com.au


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