Chorizo, potato and herb frittata

  • 1 hr 15 mins cooking
  • Makes 45 Item
  • Print


Chorizo, potato and herb frittata
  • 5 large_piece (1.5kg) potatoes, unpeeled
  • 1 tablespoon olive oil
  • 4 (450g) cured chorizo sausages, sliced thinly
  • 1 large_piece (200g) brown onion, sliced thinly
  • 1 cup (120g) grated cheddar
  • 50 gram baby rocket leaves (arugula), chopped coarsely
  • 1/2 cup fresh flat-leaf parsley, coarsely chopped
  • 12 eggs
  • 300 millilitre pouring cream
  • lemon wedges and extra rocket, to serve


Chorizo, potato and herb frittata
  • 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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