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Spanish-style frittata for one

Serves 1
Prep time: 7 mins
Cooking time: 25 mins

Frittata is a deliciously filling Spanish omelette made with chorizo, peas and potatoes to create a complete meal in one dish. It can be enjoyed hot or cold so any leftovers can be stored in the refrigerator for the next day. This is a great dish to make if you have leftover potatoes. 

This recipe is part of our budget meal plan for one

Ingredients

Method

  • 1/2 Onion roughly chopped
  • 1/2 Red Capsicum chopped
  • 100g Chorizo, remove skin and roughly chop 
  • 3 Eggs
  • 30ml Milk
  • 1/2 Teaspoon of crushed garlic
  • 100g Waxy potatoes, boiled & roughly chopped
  • 50g Frozen peas - thawed
  • 1/2 Teaspoon of dried parsley
  • Salt and pepper
  • Vegetable Oil
  • Mesclun salad
  • Eta balsamic dressing
View the method
  1. Preheat the oven to 200C/180C fan/Gas 6.
  2. Gently heat an ovenproof frying pan then add a tablespoon of vegetable oil
  3. Add the onion and red pepper and fry for 3 minutes
  4. Increase the temperature and add the chorizo to the pan. Cook for 4-5 minutes until it becomes slightly crispy and releases its red coloured oil into the pan.
  5. Add the garlic and potatoes and fry for another 2 minutes, then add the peas and cook for another 2 minutes, until hot.
  6. Crack the eggs into a large jug and whisk together with the milk. Add the dried parsley and a generous pinch of salt and black pepper.
  7. Pour the egg mix into the frying pan covering all of the ingredients. Then reduce the temperature to medium. Fry without stirring, for 3 minutes or until cooked and golden-brown underneath.
  8. Place the pan in the oven and bake for 10–12 minutes until the centre is firm to the touch. 
  9. Slide the frittata out of the pan onto a clean board and use a knife to divide into quarters. Serve with mesclun salad leaves tossed in balsamic  dressing.

If you need more carbs, slice and butter the remaining baguette from Mondays dinner.

Suggestions

This is a great dish to make with leftover potatoes

You can substitute the fresh red pepper with a roasted red pepper and add this a little later with the potatoes. We recommend Golden Sun roasted red peppers in oil. The jar includes at least 6 whole peppers so less than a dollar a pepper

 
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