Chorizo & Cheese Frittata
40 mins active prep time, 4 servings
Ingredients (included in delivery)
- Around 3 potatoes, peeled and chopped into bite size pieces
- 300g chorizo
- Punnet cherry tomatoes, halved
- Baby spinach
- 5 spring onions, sliced
- 1 cup fresh parsley, roughly chopped
- 6 eggs, lightly whisked
- 300ml light thickened cream
- Salad leaves, roughly chopped
Ingredients (pantry items)
- 2 tbsp olive oil
- 1 cup grated tasty cheese
In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Olive oil, tasty cheese.
Place the potatoes in a large pot of water and bring to the boil. Reduce the heat to a simmer and cook for around 4-5 minutes until tender.
2. Cook chorizo
In a large shallow oven proof frying pan heat the oil on a medium heat and cook the chorizo for 3-4 minutes or until nicely browned. Transfer to a plate and slice into pieces, approximately 1cm thick each.
3. Prepare base ingredients
Add the sliced chorizo, tomatoes, spinach, spring onions and half of the parsley to the pan then sprinkle the cheese over the top.
4. Cook & serve
In a jug whisk the eggs and cream together. Pour over the chorizo mix and cook on a medium heat for 5 minutes or until the sides start to set. Transfer the pan to under the grill and cook for a further 4-5 minutes or until golden brown and cooked through. Serve with remaining parsley sprinkled over the top and mixed salad leaves on the side.