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Chorizo and potato frittata with avocado and jalapeno chilli salsa
Chorizo and potato frittata with avocado and jalapeno chilli salsa
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Indulge in a delicious breakfast frittata to kickstart your morning.
Ingredients:
  • 2 brown onions, thickly sliced
  • 2 chorizo sausages, thickly sliced
  • 4 small Pontiac potatoes, thinly sliced
  • 8 eggs, lightly whisked
  • 125ml cream
  • 1 ripe avocado, stone removed, peeled, coarsely chopped
  • 2 ripe tomatoes, coarsely chopped
  • 20.00 ml coarsely chopped drained jalapeno chilli
  • 125.00 ml coarsely chopped coriander
Instructions:
  • In a medium non-stick frying pan over medium heat, sizzle half of the oil. Sauté onion and garlic for 10 minutes until onion softens and starts to caramelize. Transfer to a bowl.
  • Brown the chorizo in a pan, cooking for about 3 minutes until nicely golden. Transfer to a bowl. Cook each quarter of the potato for 1 minute on each side until they are golden and tender. Transfer to the same bowl and repeat with the remaining batches of potato.
  • Preheat the grill to medium heat. Drizzle remaining oil in the pan. Layer potato, onion, and chorizo in the pan. In a jug, whisk together eggs and cream, seasoning with salt and pepper. Pour the mixture over the ingredients in the pan, gently pressing down with a spatula. Reduce heat to low and cook for 6 to 8 minutes until the base is golden and set.
  • Transfer the frittata from the stovetop to the preheated grill. Cook for about 5 minutes until the frittata is golden and fully cooked, keeping a close eye to prevent burning. Remove from the grill.
  • Prepare the salsa by mixing ripe avocado, diced tomato, spicy chili, fresh lime juice, and chopped cilantro in a bowl. Season with a pinch of salt and pepper to enhance the flavors.
  • Invert the frittata onto a tidy work surface, slice into wedges, and enjoy with zesty avocado salsa.

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