I’ve blogged quite a few frittata recipes and when I cooked this I could have sworn I had already blogged this recipe. I most definitely had a de-je-vous moment with this frittata, but it isn’t on my blog so I must have missed sharing it with you. This is possibly my favourite flavour combination in a frittata; chorizo to give it a meaty and spicy kick, potato to give a fantastic variety of texture and lovely sweet and juicy tomatoes, yum yum yum. Infact, I think I might have to go out and buy some more chorizo so I can eat this again. The best thing about frittata is that if you make too much for dinner you can enjoy it just as much at breakfast, or cold in your lunchbox.
– 180g potato – Peeled and thinly sliced
– Splash olive oil
– 100g chorizo – finely chopped
– 1 white onion – finely sliced
– 10 cherry tomatoes – halved
– 6 eggs – beaten
– Splash double cream
– ½ tsp paprika
– ½ tsp mixed herbs
– Salt and pepper
Heat a pan of salty water to the boil and cook the potatoes for5-7 minutes, until softened but still with a bit of bite.
In a non-stick frying pan, fry the onion and the chorizo for 5-7 minutes, until the onion is soft and the chorizo is crispy
Add the potatoes and the tomatoes to the pan and fry off for another 3 minutes
Beat together the egg, cream, paprika, herbs and salt and pepper until combined and then pour the mixture into the pan.
Give the pan a quick stir so the filling is spread evenly and then fry off for 3-4 minutes, until you can see the egg has started to cook round the outside.
Place the pan under a hot grill and cook for another 3-4 minutes, until the frittata is cooked through and the top is lovely and golden.
Serve with heaps of fresh salad and coleslaw and enjoy 😀