Chorizo and spinach frittata recipe
Make a box of eggs the basis of your dinner with this wallet-friendly chorizo and spinach frittata recipe. Filled with tender potatoes and spicy chorizo and topped with melting cheese, this 30 minute meal is an easy recipe for lunch or dinner.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 377 calories / serving
- Gluten-free
Ingredients
- 450g frozen spinach
- 2 tsp olive oil
- 4 spring onions, finely chopped
- 8 spicy chorizo slices, sliced into quarters
- 567g tin Grower’s Harvest new potatoes, drained and sliced
- 8 eggs
- 70g Cheddar, grated
Each serving contains
- Energy
- 1575kJ 377.0kcal
- Fat
- 24g
- Saturates
- 9g
- Salt
- 1.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 15.3gProtein 26.1gFibre 3.2g
Method
- Place the spinach in a colander in the sink. Pour over boiling water to defrost, then squeeze out the excess water with the back of a spoon and set aside.
- Heat the olive oil in a large ovenproof frying pan. Add the spring onions and cook for 1 min, then stir in the chorizo and potatoes. Add the spinach to the pan and cook for 3 mins. Scatter over the cheese.
- Crack the eggs into a jug, season well and whisk lightly to combine. Pour the eggs into the frying pan and cook the frittata for about 8 mins until the underside and edges just begin to set.
- Meanwhile, preheat the grill to high. Place the frittata under the grill and cook for about 3-5 mins until golden and bubbling. Slice into wedges to serve.
- See more Family dinner recipes
