Potato & Chorizo Frittata Recipe
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Spanish
Serves: 2
  • 4 tbsp olive oil
  • 3 lge potatoes, thinly sliced
  • 1 red onion, finely sliced
  • 1 chorizo
  • 5 eggs
  • 2 tbsp water
  • Salt and pepper
  • 3 tbsp parsley, chopped
  • 2 spring onions, finely sliced
  • 3 tbsp parmesan, grated
  1. Turn your grill on in your oven.
  2. Heat a non-stick oven-proof pan on a medium heat. Add half the olive oil and cover the pan with a single layer of potato, cooking till golden on each side about 3 minutes. Do the remaining potato setting it aside. Meanwhile crack the eggs into a small bowl and add water, salt and pepper and whisk to combine.
  3. Once all the potato is cooked and set aside add the remaining olive oil and turn the temperature up to a medium high heat, add the onions and chorizo stirring continuously. Remove the onions and chorizo once cooked.
  4. Remove the pan from the heat and assemble the frittata back into the pan, layering the potato, onion, chorizo, parsley and spring onions. Cover with the egg mixture then return the pan back to the heat. Spread the parmesan cheese over the top and allow the frittata to cook for 4 minutes or until the sides are cooked.
  5. Then move the pan into the oven under the grill and cook for a further 4 minutes or until the cheese is golden and all the egg is cooked. Serve immediately with your favourite tomato relish.
Recipe by Strayed from the Table at https://www.strayedtable.com/potato-chorizo-frittata-recipe/