Potato & Chorizo Fritatta
Easy
Introduction
This easy to prepare frittata gets an added kick from some paprika-rich chorizo. It tastes great at room temperature and will travel well for lunch boxes.
Ingredients
- 5 baby new potatoes, cut into chunks
- 1 tbsp olive oil
- 1 chorizo sausage, thinly sliced
- ½ red onion, sliced thinly
- 1 roasted pepper, sliced thinly
- 5 eggs
- 25g Cheddar, grated
- Green salad
- Crusty bread
TO SERVE:
Method
- 1. Preheat the grill to high. Cook the potato in boiling salted water and cook for 8 minutes, or until tender. Drain.
- 2. Heat 2 teaspoons of oil in a non stick frying pan over a medium heat. Cook the potato for five minutes, until golden. Transfer to a plate. Cook the chorizo in the pan for 2 minutes, until golden. Drain on kitchen paper.
- 3. Heat the remaining oil over a low heat. Cook the onion for 8 minutes, until soft. Add the potato, chorizo and roasted pepper. Stir to combine.
- 4. Whisk the eggs and Cheddar together and pour over the chorizo mixture. Cook for 8 minutes or until the mixture starts to set around the edges. Place the frittata under the grill. Cook for 5 minutes or until set.
- 5. Serve with a salad and crusty bread.
