Quick & Easy

Chorizo, potato and herb frittata

chorizo, potato and herb frittata
45 Item
1H 15M



1.Boil, steam or microwave potatoes until just tender. When cool enough to handle, peel skins, then cut flesh into 1cm (½-inch) cubes.
2.Preheat oven to 160°C (140°C fan forced). Grease a deep 24cm x 35cm (9½-inch x 13¾-inch) baking pan, line base and sides with baking paper, extending paper 7cm (2¾-inches) above sides.
3.Meanwhile, heat oil in a large frying pan over medium heat. Add chorizo and onion, cook, stirring, for 5 minutes or until chorizo is browned. Cool 10 minutes.
4.Combine potatoes, half the chorizo mixture, rocket, parsley and cheese in baking pan.
5.Whisk eggs and cream together in a medium bowl, season to taste. Pour over potato mixture, top with remaining chorizo mixture. Bake, in oven, 35 minutes or until set. (To check, insert a skewer; no wet egg mixture should be visible.) Cool in pan.
6.Turn frittata onto a chopping board, trim edges. Cut into 3.5cm x 4.5cm (1½-inch x 1¾-inch) pieces. Turn pieces right-way up to serve. Serve topped with extra rocket and accompany with wedges.

To reheat, place frittata pieces close together on a baking-paper-lined oven tray in a preheated 160°C (140°C fan forced) oven for 25 minutes or until heated through.


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