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Spanish Frittata

Spanish Frittata

Brought to you by: OcadoLife
    4 serving
3.0 2 ratings Review this recipe

Prep time:

Cook time:

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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  • 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


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.

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