Chorizo Frittata

This was an instant hit in our house! Packed with flavour and easy to make it’s a winner. Once cooked you can leave it to cool to room temperature before sealing in a plastic container and storing it in the fridge overnight. Yummy and convenient!


  • 1 tsp olive oil
  • 1 onion
  • 1 red pepper
  • 200g chorizo
  • 6 eggs
  • 50ml milk (I used koko milk)
  • 1 garlic clove
  • 200g potatoes
  • 100g frozen peas
  • 2 tbsp chopped parsley
  • Salt and pepper


  1. Dice the potatoes and boil until cooked through.
  2. Finely chop the onion and red pepper.
  3. Heat the oil in a frying pan and add the onion and red pepper. Fry for 2 minutes, until just softened.
  4. Add the chorizo and cook for 3-4 minutes until it has released its oil and is crisp around the edges.
  5. Crack the eggs into a large jug and whisk with the milk, a pinch of salt and black pepper.
  6. Add the finely chopped garlic and cooked potatoes to the chorizo mixture and fry for another 2 minutes whilst gently stirring.
  7. Add the peas and cook for another minute, until the mixture is hot.
  8. Pour in the egg, stir briefly, turn down to a medium heat and scatter the parsley over the top .
  9. Fry without stirring, for 3-4 minutes until the edges begin to set.
  10. Place the pan in the oven at 180 degrees C for 10-15 minutes or until the mixture is firm across the top.
  11. Slide the frittata out of the pan onto a plate and serve.

Published by Alison

Mum of the Braithwaite “difficult to feed” Family!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: