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.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven grill to high.
- Heat the oil in an oven-safe frying pan over medium heat.
- Add the onion and red pepper and cook until softened.
- Stir in the chopped chorizo and cook for 2–3 minutes more.
- In a bowl, whisk together eggs, milk, garlic, salt, and pepper.
- Add potatoes and peas to the pan and mix gently.
- Pour the egg mixture into the pan and tilt it to spread evenly.
- Cook over low heat for 5–7 minutes until the edges set.
- Place under the grill for 3–5 minutes or until the top is golden and puffed.
- 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