Chorizo frittata
This is the most-viewed recipe on The Boy Can Cook.
That’s because it looks great and tastes as good.
Ideal for lunch, dinner (or even a lovely weekend breakfast) this versatile frittata is fun to make and enjoyable to eat.
Time: probably about 45 minutes in total.
Kit list:
- large pan
- sharp knife
- chopping board
- frying pan
- bowl
- whisk
- deep baking tin large enough to hold the finished mixture.
Ingredients:
- 180g chorizo sausage
- olive oil
- about 8 new potatoes
- 8 eggs
- 1 tsp paprika
- 1 tblsp soured cream
- 4 spring onions.
Preparation:
1. Dice potatoes in to 2cm cubes, boil and then leave to cool
2. Peel and chop chorizo (what ever size chunks you’d like) and chop the spring onions.
Method:
1. Pre-heat the oven to 170 degrees celsius
2. Fry the chorizo in olive oil
3. When the chorizo is lightly coloured remove it from the pan and put to one side (keep the oil in the pan and keep it hot)
4. Using the same oil, fry the potatoes
5. At the same time, crack the eggs in to a bowl and whisk
6. Add the paprika and sour cream to the eggs and whisk again
7. Once the potatoes are lightly coloured, place them in the deep baking tin (spreading evenly)
8. Add the chorizo
9. Sprinkle over spring onions
10. Pour over egg mixture
11. Place the pan in the oven and bake until firm to touch and golden brown in colour (should take 10-15 mins)
Leave to cool a little, then serve or store.
Have a go yourself, let me know how you get on, and please share your own recipes. Take photos of your masterpiece and either send me a link or post them on Twitter and Tweet @scottcolfer. Happy cooking!
I do a similar vegetarian version using……cauliflower! Yes, I know it sounds awful but it works! Par-boil the califlower, grate some smoked mozarella (available from Carluccio’s deli)and chuck a bit of grated cheddar in and use smoked paprika instead the “normal” stuff. Yum Yum! Try it if you dare………!
Cheers Regan! I’ll try that the next time I make some – the cauliflower should make it much cheaper and much healthier (chorizo is tasty, but very fatty).
Bet the cheddar and the mozzarella make it just as fatty!?
This is true, maybe I could cut down on the amount of cheese? It won’t be quite as tasty, but will be a bit friendlier on the beer gut!
Wow this sounds really amazing. The step-by-step pictures really make it look so easy. Though it’s for lunch… I will really love to have this as a breakfast!
Thanks Tes, I love your recipes – they look so wholesome and tasty. And good idea to have it for breakfast, it’d certainly fill you up!
I want to make some new dishes from different cultures where I’ll try the recipe and write it up, but someone else will write about where it’s from, why/how it’s eaten, that kind of thing. Let me know if you fancy recommending a recipe and writing about it!
Sounds tip top. Shall be giving this a go poste haste I reckon.
Good stuff!
Excellent – take a photo of yours and I’ll post it up for the world to see!
Just had a crack at it, although I piled far too much potato in, and only used six eggs. Didn’t have any paprika, and added red onion, red pepper and, for some reason, a handful of peas.
Sensational.
Good pun (‘crack’?) and good work – I’m going to put your photo from Twitter up here with some others.
BBC Good Food put feta cheese in theirs. They say you need a ‘grown up helper’ too…
http://www.bbcgoodfood.com/recipes/420652/easy-cheesy-frittata
Dammit, what will I do next time I want to cook some? Will you be my grown-up helper?
Pingback: Cupcakes and other boys (and girls) cooking! « THE BOY CAN COOK!
Just tried this and it was most excellent. I would recommend not bothering with the olive oil, the chorizo produces more than enough to go around. Also, immediately soak the pan it is a b***h to clean unless you have a fabulous patina. I salute you man, this is a triumph, sorry no pictures though.
That’s so cool you had a try! Oil can definitely be cut out, and the pan certainly is a b***h to clean