This easy-to-cook frittata features a classic South American flavour combination of chorizo and potato.
Ingredients
- 1 (about 225g) Cream Delight potato, cut into 2cm pieces
- 1 tablespoon olive oil
- 1 chorizo sausage, thinly sliced
- 1/2 small red onion, halved, thinly sliced
- 55g (1/4 cup) coarsely chopped chargrilled capsicum
- 4 eggs
- 80ml (1/3 cup) thickened cream
- 25g (1/4 cup) coarsely grated cheddar
- 1 teaspoon fresh thyme leaves
- Mixed salad leaves, to serve
- Crusty bread, to serve
Method
- Step 1Preheat grill on high. Cook the potato in a saucepan of salted boiling water for 7-8 minutes or until tender. Drain.
- Step 2Heat 2 teaspoons of oil in a 15cm (base measurement) non-stick frying pan over medium heat. Cook the potato, stirring, for 5 minutes or until golden. Transfer to a plate. Add the chorizo to the pan. Cook, stirring, for 2-3 minutes or until golden. Transfer to a plate lined with paper towel.
- Step 3Heat remaining oil over low heat. Cook the onion for 8 minutes or until soft. Add potato, chorizo and capsicum. Stir to combine.
- Step 4Whisk eggs, cream and cheddar in a jug. Pour over chorizo mixture and top with thyme. Cook for 8 minutes or until the mixture starts to set around the edges. Place frittata under grill. Cook for 3-5 minutes or until set. Serve with salad leaves and crusty bread.
Nutrition
1735 kj
Energy
25g
Fat Total
11g
Saturated Fat
2.5g
Fibre
17g
Protein
30g
Carbs (total)
All nutrition values are per serve
Notes
Serves 4 as a light meal.
- Author: Miranda Farr
- Image credit: Andrew Young
- Publication: Australian Good Taste
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