Breakfast is the most important meal of the day and this Spanish frittata is worth getting up for on the cooler winter mornings. The first time I ever ate a frittata was for my birthday when I was 19 and a friend cooked me breakfast before I had to dash off to work.
After an upbringing of a diet of meat and vegetables and the odd Chinese dinner night. I had no idea what my friend put before me that cool winter morning. It was not scrambled eggs or muesli? This was another step for me to start exploring different breakfast options after this day. I asked ‘what is this, some sort of omelette. why does it have potato? How did you turn it over so perfectly?’ So many questions. Ahhh frittata – its Spanish.
Years later I worked in a cafe in down town Brisvegas and a young Greek girl use to do some cooking for us and one day she bought in a frittata that was piled high like a cake and it blew my mind. It was super tasty too, by this stage in my life I learnt to master frittatas and make my own recipe that now becomes a staple in the cooler months of the year.
Also these days my breakfasts are not just eggs or muesli anymore. Things like noodle soup exist, Japanese gyudon and corn fritters are all options. Tell me what are your favourite meals for breakfast?
- 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
- Turn your grill on in your oven.
- 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.
- 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.
- 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.
- 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.