Chorizo and spinach frittata recipe

Name: Chorizo and spinach frittata
Yield: Serves 4
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

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

Shop your ingredients

Tesco Leaf Spinach 900G
450g frozen spinach
£1.65
£1.83/kg
Tesco Olive Oil 250Ml
2 tsp olive oil
£3.10
£12.40/litre
Tesco Bunched Spring Onions 100G
4 spring onions, finely chopped
£0.69
£6.90/kg
Tesco Spanish Chorizo Sausage Slices 150G
8 spicy chorizo slices, sliced into quarters
£1.25
£8.33/kg
Growers Harvest New Potatoes In Water 567G
Aldi Price Match
567g tin Grower’s Harvest new potatoes, drained and sliced
£0.39
£1.13/kg DR.WT
Tesco British Barn Eggs 10 Pack
8 eggs
£1.70
£0.17/each
Creamfields Mature Grated Cheddar 250g
Aldi Price Match
70g Cheddar, grated
£1.89
£7.56/kg

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.