Chorizo and vegetable Fritatta. A thick slice of Spanish omelette, packed with chorizo, peas and potatoes, can be enjoyed hot or cold. Keep a few slices handy in the fridge for lunches or a speedy midweek tea. Frittata's are easy to make, and make a delicious dinner, breakfastr or lunch.
Chorizo adds smoky flavor to this vegetable-heavy frittata; use bacon if you prefer.
Pour in egg mixture, tilting skillet to evenly distribute.
Dad's have their special dishes that they love to share, and this Chorizo & Vegetable Frittata is a recipe that is perfect for Dad's everywhere.
You can cook Chorizo and vegetable Fritatta using 7 ingredients and 10 steps. Here is how you cook that.
Ingredients of Chorizo and vegetable Fritatta
- You need 6 of eggs.
- It's 100 g of chorizo.
- Prepare 100 g of potatoes.
- It's 3 of spring onions.
- It's 100 g of frozen peas.
- You need 100 g of Green beans.
- It's 50 g of cheddar cheese.
This is an excellent frittata, and a great change of pace from the standard omelette or quiche. The only problem I have is that sometimes the egg on the bottom will cook faster than the egg on top, so I have to move the egg around in the. Turn up the flavor on your next frittata with Mexican chorizo, chopped sweet potatoes and melty VELVEETA. A spicy twist on a simple frittata recipe, with Masala paste, coriander and plump cherry tomatoes.
Chorizo and vegetable Fritatta instructions
- Chope the potatoes into fine slices. Melt some butter in a ovenproof frying pan. Add the potatoes and fry for about 3 minutes.
- Finely slice the chorizo and add to the potatoes in the frying pan. Fry for another five minutes or so..
- Chop the beans into small pieces. Steam cook the beans and the frozen peas..
- Finely slice the spring onions. Once the beans and peas are cooked add them and the spring onions to the frying pan with the chorizo and potatoes..
- Fry the mixture for another minute, stiring well. Crack the eggs into a bowl and whisk until well combined..
- Add the eggs to the vegetables and leave to cook for 8 minutes. Do not stir..
- While waiting grate the cheese and turn on the oven to 200C..
- After 8 minutes the fritatta should be mostly cooked with the sides able to lift away from the pan. Sprinkle the cheese on top and season with salt and pepper..
- Move the frying pan to the oven and leave to cook for a further 8 minutes. Once cooked the top should be golden..
- Remove from the oven and leave to cool for 5 minutes. Cut into quarters to serve..
Pair it with our avocado salsa for a light and budget-friendly supper. Power up your lunchbreak with this healthy frittata made with eggs, herbs, spring onions, walnuts and feta. Made with bacon, leftover grilled chorizos and onions. To be served topped with arugula salad and goat cheese. This frittata uses sweet pumpkin flavors to offset the spicy chorizo sausage in this tasty, unusual take on a frittata.