Name: Potato and chorizo frittata
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 Tbs fresh chillies 573; 2 garlic cloves, minced; 1 onion finely diced; 2 Tbs butter; 700 g baby potatoes boiled, peeled, halved; 125 g chorizo thinly sliced; 150 g baby spinach; 8 eggs; 1/2 cup cream; sea salt and freshly ground black pepper; 100 g olives green, pitted, chopped; 2 garlic cloves, minced; 1/4 cup parmesan cheese grated; 1/3 cup fresh chillies 573; 1 tsp fresh Italian parsley chopped; 1/4 tsp dried chilli flakes; 1 tsp lemon juice; freshly ground black pepper

Recipe Disclaimer

Tap for method

Ingredients (18)

1 Tbs	fresh chillies — 573
2	garlic — cloves, minced
1	onion — finely diced
2 Tbs	butter
700 g	baby potatoes — boiled, peeled, halved
125 g	chorizo — thinly sliced
150 g	baby spinach
8	eggs
1/2 cup	cream
	sea salt and freshly ground black pepper

GREEN OLIVE PESTO

100 g	olives — green, pitted, chopped
2	garlic — cloves, minced
1/4 cup	parmesan cheese — grated
1/3 cup	fresh chillies — 573
1 tsp	fresh Italian parsley — chopped
1/4 tsp	dried chilli flakes
1 tsp	lemon juice
	freshly ground black pepper

Tap for ingredients

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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.