Chorizo and vegetable frittata
Chorizo and vegetable frittata, chorizo recipe, brought to you by recipes+
Ingredients
Chorizo and vegetable frittata
- 4 baby potatoes, quartered
- 1 tbsp vegetable oil
- 1 medium red onion, cut into thin wedges
- 2 chorizo sausages, thinly sliced
- 1 medium red capsicum, coarsely chopped
- 1 medium green capsicum, coarsely chopped
- 1 medium zucchini, thinly sliced
- 6 eggs, at room temperature
- 1/2 cup milk
- 1/2 cup grated tasty cheese
- 1 tbsp chopped flat-leaf parsley
- mixed salad, to serve
Steps
Chorizo and vegetable frittata
- Place potato in a small saucepan; cover with cold water. Bring to the boil. Boil for 5 minutes or until partially cooked. Drain.
- Heat oil in a 22cm (base measurement) 26cm (top measurement) non-stick flameproof frying pan over moderate heat. Add potato; cook and stir for 2-3 minutes or until golden. Add onion, chorizo, capsicum and zucchini; cook for 3 minutes or until chorizo is browned and vegetables soften.
- Preheat an oven-grill to high. Whisk eggs, milk and cheese in a large jug. Pour egg mixture over vegetable mixture. Cook over moderately low heat, without stirring, for 10 minutes or until frittata is almost set. Grill frittata for 2 minutes or until browned and set Sprinkle with parsley. Serve with salad.