06 September 2012

Chorizo Frittata

I always find that when I can't come up with something for dinner, like tonight, a good ole' and quick frittata always saves the day.

An egg based dish, the frittata is enhanced with ingredients such as meat, cheese, vegies or even pasta.  I found potato and pumpkin, chorizo and potato or potato with parsley and a good dose of garlic as some of my favorite combinations.  Frittatas can be made on the cook-top in a deep non-stick frying pan or baked in the oven in a round cake pan.

The beauty with frittatas is that they can be served straight out of the oven with a nice green salad or cold straight out of the fridge the next day alongside some more green salad.  Frittatas go down just as nicely for dinner as they do the next day for breakfast.  It is a nice hardy dish, filled with high-quality protein that provides sustained energy to get you through the day.

Chorizo Frittata

2 large potatoes, diced, cooked and fried
3 chorizo sausages, sliced and fried
2 carrots, peeled, diced and cooked
1 tablespoon olive oil
1 medium onion, finely diced
½ cup (125mL) milk
8 eggs, lightly whisked
Salt and ground black pepper


Preheat oven to 180°C. Grease a 23cm round cake pan and line with non-stick baking paper.

Steam the potatoes and carrots.  Three-quarter fry the onion and chorizos, then add the cooked potatoes and carrots and fry until the added vegies get a slightly browned look.

Whisk the milk and eggs together, then season with salt and pepper.  Combine with the fried ingredients, mix together and pour into prepared cake pan.

Bake for 25 minutes and then turn the oven up to 210°C and bake for a further 5-10 minutes until the top of the frittata gets a golden brown appearance. Turn onto a wire rack to cool.  Cut into wedges and serve with a green salad.

Just pulled out of the oven.

With a simple green salad.