Okay, let’s be real — finding a lunch that holds up after a few hours in a Tupperware isn’t always easy. You want flavor, something filling, and hey, maybe even a little veggie action to make yourself feel like an adult. That’s where this chorizo frittata steps in like a hero with a frying pan.

It’s hearty, it reheats like a dream (or honestly, tastes great cold), and it’s got that smoky, rich chorizo flavor that makes you feel like you’re eating something way fancier than you actually are. Plus, it’s one of those “toss it together with what’s in the fridge” kind of recipes.

Had leftover potatoes from last night’s roast? Boom. They’re going in.

🍳 Chorizo Frittata Recipe Card

Ingredients:

• 1 tsp rapeseed oil (or olive oil if that’s what you’ve got)
• 1 onion, roughly chopped
• 1 red bell pepper, seeds out, chopped
• 200g/7oz chorizo, casing off and chopped (don’t stress too much on uniformity)
• 6 free-range eggs
• 50ml/2fl oz milk (any kind works, I’ve even done it with oat milk in a pinch)
• 1 garlic clove, finely chopped
• 200g/7oz cooked potatoes, roughly chopped (leftovers = perfect here)
• 100g/3½oz frozen peas (no need to defrost!)
• 2 tbsp flat-leaf parsley, chopped (optional but fancy-looking)
• Sea salt & freshly ground black pepper, to taste
• Green salad, to serve (totally optional, but balances it nicely)

Method:

1. Preheat your oven to 375°F (190°C) if you’re finishing the frittata in the oven (optional, but helpful for a golden top).
2. Grab a non-stick ovenproof pan — like a medium skillet — and heat the rapeseed oil over medium heat.
3. Toss in the onion and red pepper. Cook for about 5–6 minutes, until soft and maybe a little charred around the edges.
4. Add the chorizo and garlic. Cook for 3–4 mins until the oil turns a little orangey-red and smells like magic.
5. Stir in the potatoes and frozen peas. Let them warm through, about 2 mins.
6. In a bowl, beat the eggs and milk together. Season with salt and pepper. Then pour this eggy mix into the pan.
7. Scatter over the parsley. Let it cook on the stove for 4–5 minutes, just until the edges start to set.
8. Pop the whole pan in the oven for 10–12 mins or until the top is set and slightly golden. (If you’re not using the oven, just cover with a lid and cook on low until set — still works.)
9. Let it cool, then slice it up. Squares, wedges, whatever shape your lunchbox is begging for.

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Chorizo Frittata

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• Author: Emily
• Total Time: 30 minutes
• Yield: 4 portions 1x

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Description

A super-easy, flavor-packed Chorizo Frittata that’s perfect for using up leftovers and smashing out brunch or dinner with very little fuss.

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Ingredients

Scale 1x2x3x

• 1 tsp rapeseed oil (or olive oil)
• 1 onion, roughly chopped
• 1 red bell pepper, chopped
• 200g/7oz chorizo, chopped
• 6 free-range eggs
• 50ml/2fl oz milk (any kind)
• 1 garlic clove, finely chopped
• 200g/7oz cooked potatoes, roughly chopped
• 100g/3½oz frozen peas
• 2 tbsp flat-leaf parsley, chopped (optional)
• Sea salt & freshly ground black pepper, to taste
• Green salad, to serve (optional)

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Instructions

1. Preheat the oven grill to high.
2. Heat the oil in an oven-safe frying pan over medium heat.
3. Add the onion and red pepper and cook until softened.
4. Stir in the chopped chorizo and cook for 2–3 minutes more.
5. In a bowl, whisk together eggs, milk, garlic, salt, and pepper.
6. Add potatoes and peas to the pan and mix gently.
7. Pour the egg mixture into the pan and tilt it to spread evenly.
8. Cook over low heat for 5–7 minutes until the edges set.
9. Place under the grill for 3–5 minutes or until the top is golden and puffed.
10. Sprinkle with parsley and serve with green salad if desired.

Notes

Great for using leftover cooked potatoes. No need to defrost the peas – they go straight in frozen.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Grill
• Cuisine: Spanish-Inspired

Nutrition

• Serving Size: 1 portion
• Calories: 380
• Sugar: 4g
• Sodium: 720mg
• Fat: 26g
• Saturated Fat: 9g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 210mg

Keywords: chorizo, frittata, eggs, brunch, potatoes, easy recipe

🥗 In Conclusion (but like, the fun kind)

So, this chorizo frittata? It’s the kind of lunch you’ll actually look forward to. It’s got all the good stuff — crispy edges, soft fluffy middle, pops of peas and the smoky depth of chorizo. Toss in whatever’s hanging out in your fridge drawer, and you’ve got a no-fuss, crowd-pleasing meal.

Perfect for lazy Sundays or the night-before panic when you realize tomorrow’s lunch is… uh, nonexistent.

Anyway, next time you’ve got leftover spuds and no clue what to do with ’em — now you know. 😉