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Potato, ham, chorizo & spinach frittata
Potato, ham, chorizo & spinach frittata
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Hearty frittata packed with potatoes and chorizo sausage.
Ingredients:
  • 800g coliban (washed) potatoes, peeled, cut into 4cm pieces
  • 1 chorizo sausage, thinly sliced
  • 100g sliced ham, quartered
  • 100g baby spinach leaves
  • 6 eggs
  • 4 green shallots, ends trimmed, thinly sliced
  • 1 bunch rocket, ends trimmed, washed, dried
  • 1 bunch fresh chives, cut into 5cm lengths
  • 30g (1/4 cup) shaved parmesan
Instructions:
  • Boil the potato in a generously salted large saucepan of water for 7-8 minutes or until soft. Then, drain.
  • Preheat a 22cm non-stick frying pan over medium-high heat. Cook chorizo, flipping occasionally, for 3-4 minutes until golden. Transfer to a plate.
  • Place the potato in the pan and cook until golden brown, turning occasionally for 3-4 minutes. Add the chorizo back to the pan and mix in the ham and spinach. Cook and toss for an additional 1-2 minutes until the spinach wilts.
  • Preheat the grill on high. In a small bowl, whisk together the eggs and shallot with a pinch of salt and pepper. Pour the mixture into the pan, reduce heat to low, and tilt the pan to spread the egg evenly. Cook for 4-5 minutes until the frittata sets on the edges but remains slightly runny in the center. Finish by placing the pan under the grill for 3-4 minutes until the frittata is golden brown and fully set.
  • In a bowl, mix arugula, chives, and Parmesan cheese. Cut the frittata into wedges and serve with a side of arugula salad.

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