Quick & Easy

Chorizo & potato frittata

Eating in the great outdoors doesn't get easier or more delicious than this frittata - all done in one pan over the glowing coals of a campfire.
Frittat in fry pan over camp fire
4
15M
10M
5M
25M

This potato frittata is loaded with chorizo, potato, capsicum and olives. Feed four in a flash while you’re camping, glamping and everything in between. Serve with cheesy cob loaf baked rolls or as a savoury counterpart to campfire pancakes.

Ingredients

Method

1.

Cut potatoes into 3cm cubes. Boil potato for 5 minutes or until just tender; drain.

2.

Cook chorizo in an 18cm base frying pan over medium-high heat until crisp. Transfer to a plate or bowl. Wipe pan clean with paper towel.

3.

Heat 2 tablespoons of the oil from the capsicum tub in same pan over medium-high heat. Cook potato, stirring, until golden.

4.

Meanwhile, whisk eggs and milk in a large jug until combined. Stir in parsley, if using; season.

5.

Return chorizo to pan with capsicum and olives; pour over egg mixture. Cook, covered, over low-medium heat for 8 minutes oruntil egg is just set.

6.

Cut frittata into wedges; serve sprinkled with extra parsley leaves, if you like.

The frittata is delicious eaten warm or at room temperature. Use drained canned potatoes, if preferred.

Test Kitchen tip

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