Chorizo & potato frittata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- ½ tbsp vegetable oilfor frying
- 225g chorizosliced into rounds
- 150g frozen peas
- 400g canned potatoesdrained and cut in half if large
- 150g spinach
- 6 eggs
Nutrition: Per serving
- kcal417
- fat27g
- saturates9g
- carbs14g
- sugars3g
- fibre4g
- protein27g
- salt2.7g
Method
step 1
Heat the grill to high. Heat the oil in a 20cm frying pan over a medium heat and cook the chorizo for 5-6 mins, until it releases oil and is beginning to crisp at the edges.
step 2
Scatter in the peas and potatoes, stirring to coat in the oil. Add the spinach a handful at a time, allowing the last handful to wilt before adding the next. Season well with salt and pepper.
step 3
In a separate bowl, whisk the eggs together with a little salt and pepper and pour over the pan, making sure all the ingredients are covered with egg. Cook over a low heat for 6-7 mins until the edges are set, then carefully put under the grill for 4-5 mins, until cooked through, golden and slightly puffy on the top. Will keep chilled for two days.
