Spanish-inspired chorizo frittata recipe
Created by The Tesco Recipes team
Make family dinner a flavour fiesta with this simple chorizo frittata. We've used tinned potatoes because they have a great bite to them. Serve alongside chopped tomatoes and homemade garlic mayo for dipping.
See method- Serves 4
- Takes 25 mins
- 338 calories / serving
Ingredients
- 1 tbsp olive oil, plus extra to drizzle
- 1 onion, thinly sliced
- 1 red pepper, thinly sliced
- 1 x 567g tin Grower’s Harvest new potatoes, drained and sliced
- 10 spicy chorizo slices, sliced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 6 large eggs
- 250g pack Nightingale Farms cherry tomatoes, finely chopped
For the garlic mayo, to serve (optional)
- 2 tbsp mayo
- 1 small garlic clove, grated
- pinch of smoked paprika
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Shop ingredientsEach serving contains
- Energy
- 1410kJ 338.0kcal
- Fat
- 19g
- Saturates
- 5g
- Salt
- 1.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 20.6gProtein 18.5gFibre 3.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Heat the oil in a large, ovenproof frying pan over a medium-high heat and fry the onions for 3-4 mins until golden. Add the red pepper and cook for a further 5 mins until softened.
- Stir in the potatoes, most of the chorizo, smoked paprika and dried thyme. Season with salt and pepper.
- Whisk the eggs in a jug and pour over the veg and chorizo. Use a spatula to move the egg evenly around. Scatter over the remaining chorizo slices.
- Cook on the hob on a medium heat for 4-5 mins, then transfer to the oven and cook for a further 10-12 mins until golden.
- Add the chopped cherry tomatoes to a small bowl, season with a pinch of thyme, salt and pepper and drizzle with some oil.
- Mix the mayo and grated garlic and season with a pinch of smoked paprika.
- To serve, cut the frittata into quarters and serve alongside the tomatoes and garlic mayo, if you like.
- See more Simple frittata recipes
