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Chorizo frittata
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Simple frittata with zesty South American chorizo and potato flavors.
Ingredients:
  • 1 (about 225g) Cream Delight potato, cut into 2cm pieces
  • 18.20 gm olive oil
  • 1 chorizo sausage, thinly sliced
  • 1/2 small red onion, halved, thinly sliced
  • 55g (1/4 cup) coarsely chopped chargrilled capsicum
  • 4 eggs
  • 80ml (1/3 cup) thickened cream
  • 25g (1/4 cup) coarsely grated cheddar
  • 1 tsp fresh thyme leaves
  • Mixed salad leaves, to serve
  • Crusty bread, to serve
Instructions:
  • Heat the grill to high. Boil the potato in salted water for 7-8 minutes until tender. Drain well.
  • In a non-stick frying pan, heat 2 teaspoons of oil over medium heat. Cook the potato until golden, stirring occasionally for about 5 minutes. Transfer to a plate. Cook chorizo in the same pan until golden, stirring occasionally, for 2-3 minutes. Transfer to a plate lined with paper towel.
  • Heat the rest of the oil over low heat. Sauté the onion for 8 minutes until soft. Add the potato, chorizo, and capsicum. Mix well.
  • In a jug, combine eggs, cream, and cheddar, whisk well. Pour the mixture over the chorizo, sprinkle with thyme. Cook for 8 minutes until the edges start to set. Place under the grill for 3-5 minutes until fully set. Serve with salad leaves and crusty bread.

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