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Chorizo and Potato Frittata

HT CD  MC PIC Italian 30 mins

 

Makes 1 x 20cm/8-inch Frittata     Hot  Cold  Pork Vegetables  Herbs  Main Course Picnics  Gluten Wheat Free  Italy  Europe


Ingredients
175g/6oz New Potatoes, diced

3 tbsp Olive Oil
1 medium Onion, diced
100g/4oz Chorizo, diced

6 Large Eggs
25g/1oz Finely Grated Parmesan Cheese
2-3 tbsp Freshly chopped Oregano

Salt and freshly ground black pepper

Instructions

1. Place the potatoes in a small saucepan with cold water and a little salt. Bring to the boil and continue to boil for about 5 minutes.

2. Meanwhile, heat the oil in a 20cm/8-inch frying pan over a low to medium heat, add the onions and chorizo and sauté very gently for 3-4 minutes turning frequently. Do not allow to brown.

3. Remove the potatoes from the pan with a slotted spoon and drain on kitchen paper. Blot dry then add to the onion mixture and continue to cook over a low heat, turning frequently for 8 minutes. Do not allow to brown.

4.  Transfer the mixture to a large plate using a slotted spoon, spread it out and allow to cool for a few minutes whilst you prepare the eggs.

 

5.  Place the eggs in a large mixing bowl, beat well with a whisk then add the parmesan cheese, herbs, salt and black pepper and mix gently.

 

6. Reheat the oil remaining in the pan, adding a little extra if necessary, and once hot, pour in the frittata mixture and cook over a low to medium heat for 2 minutes, gently stirring the mixture with a wooden spoon until large curds begin to form.

 

7. Preheat the grill to hot and continue to cook the frittata for a further 5-6 minutes without stirring, until it has mostly set with only the top remaining a little soft.

 

8. Transfer to the grill and cook for 2-3 minutes until completely set, golden brown and slightly puffy.

 

9.  Invert the frittata onto a large plate, then turn it over again. Can be served immediately or allow to get completely cold before serving. Best served at room temperature.

 

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