Potato & Chorizo Fritatta

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Potato & Chorizo Fritatta

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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
  • To serve:
  • Green salad
  • Crusty bread

Instructions

  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.
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