Potato and chorizo frittata

What more do you want for a no-hassle weeknight meal?
 
recipe, eggs,dinner
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Recipe from: 5 October 2015
Preparation time: 15 min
Cooking time: 35 min
 
 

Ingredients

 
  • 1
    Tbs
    olive oil
  • 2
    garlic cloves, minced
  • 1
    onion, finely diced
  • 2
    Tbs
    butter
  • 700
    g
    baby potatoes, boiled, peeled and halved
  • 125
    g
    chorizo sausage, thinly sliced
  • 150
    g
    baby spinach
  • 8
    eggs
  • 1/2
    cup
    cream
  • sea salt and black pepper
  • GREEN OLIVE PESTO
  • 100
    g
    green olives – drained, pitted and roughly chopped
  • 2
    garlic cloves, minced
  • 1/4
    cup
    Parmesan, grated
  • 1/3
    cup
    olive oil
  • 1
    tsp
    flatleaf parsley, chopped
  • 1/4
    tsp
    crushed chilli flakes
  • 1
    tsp
    lemon juice
  • black pepper
Servings: Change Serving
 
 

Method

 
Heat olive oil in a pan (the pan must be ovenproof). Add garlic and onion and sauté until golden, then remove the mixture and set aside. Add the butter to the pan. Once melted, add potato halves and chorizo and sauté until golden and crispy.

Return onion and garlic mixture to the pan and stir through the baby spinach. Allow to wilt.

In a jug, beat together the eggs and cream. Season, then pour this mixture over the potato and chorizo mixture.

Cook over a medium heat for 15 minutes, or until mixture is almost firm. Heat grill.

Place the pan under the grill and grill the frittata until puffed up and golden. Remove and allow to stand for 5 minutes before slicing. Serve with the pesto.

For the green olive pesto:

Sauté garlic and olives in 1 tsp olive oil for 2 min; set aside to cool. Place in blender; add Parmesan, parsley, chilli and lemon juice; blitz while slowly adding the rest of the olive oil. Season with black pepper.

Text and image:Fairlady


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Read more on: dinner  |  recipe  |  eggs
 

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