Spanish-style chorizo frittata
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Time to make:
45 mins (Hands-on time: 15 mins, Cooking time: 30 mins)
$5.10 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
1 medium red onion, thinly sliced
1 large red capsicum, thinly sliced
125g chorizo sausage, thinly sliced
1 teaspoon mild paprika
1/2 cup frozen peas
1/2 cup reduced-fat milk
1 shallot, thinly sliced
200g punnet grape tomatoes, halved
2 teaspoons red wine vinegar
2 tablespoon small mint leaves
mixed salad leaves, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat the oven to 180°C. Heat half of the oil in a medium cast-iron or ovenproof frying pan over medium heat. Cook the red onion, capsicum and chorizo, stirring, for 7 minutes. Add the paprika and peas; cook, stirring mixture, for 1 minute.
Step 2Meanwhile, whisk together eggs and milk in a large jug. Season well with cracked black pepper.
Step 3Add egg mixture to the chorizo mixture and cook for 4–5 minutes, or until frittata is beginning to set around the edges. Transfer to oven. Bake for 15 minutes.
Step 4Meanwhile, combine shallot, tomatoes and vinegar in a bowl. Season with pepper. Top frittata with tomato salad and mint. Slice and serve with salad leaves.
About this recipe
First published: April 2018