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Chorizo sausages with potato and herb frittata
Chorizo sausages with potato and herb frittata
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Prep Time:
12 minutes
Cook Time:
18 minutes
Total Time:
30 minutes
"Herb and potato frittata paired with spicy Spanish sausage makes a delicious breakfast."
Ingredients:
  • 18.20 gm olive oil
  • 0.60 gm salt
  • 2 large (about 350g) pontiac potatoes, peeled, cut into 1cm cubes
  • 4 chorizo sausages, cut into 4 lengthways
  • 3 eggs
  • 1 tsp chopped fresh oregano
  • 1 tsp chopped fresh continental parsley
  • 40g (1/3 cup) shredded light mozzarella (MilLel brand)
  • 1 avocado
  • 40.00 ml fresh oregano leaves, extra, to garnish
Instructions:
  • In a 20cm non-stick frying pan over high heat, sizzle oil and salt. Toss in potatoes and cook for 10-12 minutes until beautifully golden and tender. Lower heat to continue cooking.
  • Preheat the grill to medium. Grill the chorizo for 2-3 minutes on each side until golden brown. Cover with foil and let it rest.
  • Combine eggs, oregano, and parsley in a bowl, mix well. Add mozzarella, pour mixture over the potato. Cook over low heat until just set underneath, then place under the preheated grill until fully set, about 2-3 minutes.
  • Prepare the avocado by halving, deseeding, and peeling it. Chop it, place it in a bowl, and use a fork to mash it until nearly smooth. Cut the frittata into quarters. Serve the chorizo and frittata on plates with a dollop of avocado and a sprinkle of oregano.

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