Spanish Frittata

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Author: OcadoLife

3.0 2 ratings Review this recipe

Prep time: 15 mins

Cook time: 15 mins

Serves: 4

A one-pan Spanish-style family dinner with a moreish potato, spinach, manchego and chorizo filling. Serve with a dressed green leaf salad for dinner, or eat left-over wedges cold for lunch the next day. Don't forget the fresh parsley and thyme to give this dish a final green flourish.

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Ingredients Method

Ingredients

3 tablespoons olive oil
1 red onion, peeled and sliced into half moons
2 romano peppers, deseeded and cut into thin strips
100g Spanish chorizo ring
1 teaspoon sweet smoked paprika
300g baby new potatoes, cooked and sliced
2 handfuls baby leaf spinach
20g flat-leaf parsley, finely chopped
20g fresh thyme, leaves pinched off and chopped
100g manchego cheese, grated
8 eggs, whisked into a bowl and seasoned with salt and black pepper

Method

Step 1

Preheat oven to 200ºC/180ºC fan/gas 6. Pour the oil into a 30cm non-stick, ovenproof frying pan and place over a medium heat on the hob. Add the sliced onion and peppers and sauté for 5 mins.

Step 2

Add the chorizo, paprika and cooked potatoes. Give everything a good stir and cook for a further 5 mins on a medium-to-low heat (everything should take on the lovely red oil from the chorizo and paprika).

Step 3

Add the spinach and herbs – stir so the heat wilts the spinach.

Step 4

Add the cheese and eggs. Move the eggs around so that they evenly fill the pan – keep gently stirring them until they start to set, then cook untouched on a low heat for 2 mins.

Step 5

Place the frying pan into the preheated oven and cook for 6 mins.

Step 6

Remove and let the frittata settle for 10 mins before turning out onto a board. Chop into slices and enjoy warm with a fresh herb and baby leaf salad.