Chorizo and vegetable frittata

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Chorizo and vegetable frittata
  • 4 baby potatoes, quartered
  • 1 tablespoon vegetable oil
  • 1 medium red onion, cut into thin wedges
  • 2 chorizo sausages, thinly sliced
  • 1 medium red capsicum, coarsely chopped
  • 1 medium green capsicum, coarsely chopped
  • 1 medium zucchini, thinly sliced
  • 6 eggs, at room temperature
  • 1/2 cup milk
  • 1/2 cup grated tasty cheese
  • 1 tablespoon chopped flat-leaf parsley
  • mixed salad, to serve


Chorizo and vegetable frittata
  • 1
    Place potato in a small saucepan; cover with cold water. Bring to the boil. Boil for 5 minutes or until partially cooked. Drain.
  • 2
    Heat oil in a 22cm (base measurement) 26cm (top measurement) non-stick flameproof frying pan over moderate heat. Add potato; cook and stir for 2-3 minutes or until golden. Add onion, chorizo, capsicum and zucchini; cook for 3 minutes or until chorizo is browned and vegetables soften.
  • 3
    Preheat an oven-grill to high. Whisk eggs, milk and cheese in a large jug. Pour egg mixture over vegetable mixture. Cook over moderately low heat, without stirring, for 10 minutes or until frittata is almost set. Grill frittata for 2 minutes or until browned and set Sprinkle with parsley. Serve with salad.


No flameproof pan? Cover handle with foil to prevent it burning under the grill.

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