This is a bit of an ultimate midweek meal, really. It’s quick, wholesome (not the same thing as low fat which I don’t believe in), easy – and pretty darn stylish if you ask me. I don’t apologise for my excessive use of chorizo on this blog – if this is the ultimate midweek meal, then chorizo is the ultimate midweek ingredient. I use it an awful lot as it’s just so versatile, it keeps for ages, plus everyone loves it. If you have some leftover new potatoes in, then this is a really speedy supper. Otherwise, add on 20 minutes to boil them – I’ve include both times below.
A frittata is a bit like an omelette, insomuch as there’s lots of eggs in there, beaten. But you don’t flip it, and there tends to be lots more ingredients in them; the egg really just acts as a hold together for the spicy sausage, the waxy new potatoes, and the fresh herbs that bring it all together. You need to eat a peppery, sharply dressed salad alongside. Some garlic mayo would be great, too. Why didn’t I think of that before?!
I’ve made a huge one here to fit into my equally huge frying pan. Just reduce quantities as per the size of your pan.
Serves: 4 adults
Prep time: 5 minutes (25 if the potatoes need to be cooked i.e. not leftovers)
Cook time: 35 minutes (if including cooking potatoes, 55 minutes)
Total time: 40 minutes (or 1 hour 20 if cooking potatoes)
Ingredients:
10 eggs, beaten
400g cooked waxy potatoes, thickly sliced
200g chorizo, sliced into 1cm coins
150g Greek yoghurt
Handful fresh coriander
Handful of fresh parsley
Salt and pepper
Grating of parmesan, about 20g
Instructions:
- Cook the potatoes until tender. Drain and set aside.
- Heat a frying pan and add sliced chorizo. Fry for 5 minutes.
- Add the sliced potatoes. Fry on low – medium heat for about 20 minutes, until nicely crispy.
- Preheat the grill to its hottest setting.
- Remove from pan with a slotted spoon, leaving the chorizo oil behind.
- Beat the eggs in a large bowl, season, whisk in the yoghurt (don’t worry about it mixing completely, it won’t but that’s fine) and the chopped herbs.
- Pour into the pan. Swirl to ensure its equally covered. Now add your potatoes and chorizo. I did this by hand instead of tipping it all in, to ensure a nice even coverage. Grate parmesan on top.
- Let it cook on the hob for 5 minutes, then finish off under the very hot grill for 5 more.
- Serve with a peppery rocket salad. Great cold with… salad cream! Don’t judge. : )
This frittata looks delicious and who would complain about an excessive use of chorizo. GG
Ha ha! Yes quite! Who IN THEIR RIGHT MINDS? Thanks for stopping by! X