Chorizo, roasted potato and tomato frittata with manchego
This has the greatest impact when you use a spicy chorizo that is deep red in colour – jammed full of paprika.
Ingredients
450g white potatoes, chopped into large bite-sized pieces
4 tbsp olive oil
220g (about 2) fresh chorizo sausages, skins removed, meat sliced (check gluten-free if required)
½ cup cream
¼ cup grated manchego, plus extra shaved manchego to serve
5 eggs
½ cup semi-dried tomatoes
2 tbsp oregano leaves, to serve
Method
Step 1
Preheat oven to 190C fan-forced (210C conventional).
Step 2
Place the potato pieces on a roasting tray. Drizzle over the olive oil and toss with your hands so the potatoes are coated. Roast until crisp and golden, about 25 minutes. Remove and set aside.
Step 3
Turn your oven heat down to 175C fan-forced (195C conventional).
Step 4
In a large oven-proof frying pan, add the chorizo and place over medium heat. Cook, stirring often, until the sausage is cooked through and the oils have released. Scrape the sausage meat into a bowl with the potatoes and add the semi-dried tomatoes.
Step 5
Return the frypan to heat – any residual oil from the chorizo should stay there. Whisk the eggs, grated cheese and cream in a jug then pour into the frying pan. Gently add the potato, chorizo and tomato mixture, reserving about a ¼ of the mixture. Place in the oven and cook for 10 minutes.
Step 6
Working quickly, and without removing your frittata from the oven, dollop over the remaining potato and chorizo mixture – this will just ensure it won't all sink to the bottom, and you have crisp chunks of potato and chorizo sticking out the top. Bake for a further 5-10 minutes or until golden and puffed, and the eggs have just cooked through.
Step 7
Season generously with salt and pepper, scatter over the oregano leaves and shaved manchego, and serve.
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Katrina Meynink is a cookbook author and Good Food recipe columnist.Connect via X.From our partners
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