Name: Chorizo, leek and potato frittata
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 500g pkt frozen broad beans; 2 chorizo sausages, thickly sliced; 2 red washed potatoes, thinly sliced; 1 large leek, thickly sliced; 6 eggs; 126.25 gm thickened cream; 120g baby rocket leaves; 1 lemon, zested, juiced; 36.40 gm Extra Virgin Olive Oil

Chorizo, leek and potato frittata

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Spicy chorizo enhances quick frittata.

Ingredients:

500g pkt frozen broad beans
2 chorizo sausages, thickly sliced
2 red washed potatoes, thinly sliced
1 large leek, thickly sliced
6 eggs
126.25 gm thickened cream
120g baby rocket leaves
1 lemon, zested, juiced
36.40 gm Extra Virgin Olive Oil

Instructions:

Boil the beans for 5 minutes in a large saucepan, then refresh under cold water. Drain, peel, and transfer to a bowl.
Preheat the grill to medium heat. In a 20cm non-stick frying pan over high heat, cook the chorizo in batches, turning occasionally, for 2 minutes until golden. Transfer cooked chorizo to a bowl using a slotted spoon. Reduce heat to medium and cook the potato in batches for 2 minutes on each side until golden and tender, then transfer to a plate. Finally, cook the leek by stirring for 2-3 minutes until tender, and transfer to a bowl.
In a large bowl, beat eggs and cream until smooth, then season. Layer chorizo, potato, and leek in a pan over medium-low heat. Pour the egg mixture over the ingredients and cook for about 5 mins until golden and almost set. Finish by grilling for another 5 mins until golden and cooked through. Remove from heat and enjoy.
Toss rocket and lemon zest with beans. In a jug, combine lemon juice and oil. Drizzle the dressing over the salad and toss to coat. Serve alongside frittata.

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