An affordable recipe perfect for alfresco dining, making use of British ingredients.
That’s what I was asked to create when vouchercodes.co.uk invited me to film another recipe video with them. (For my first, I shared the recipe for my mum’s tandoori roast lamb, an alternative suggestion for Christmas dinner.)
This time, I made a frittata, opting for a combination of chorizo, spinach, onion & potato.
I’m calling this a frittata but it’s probably more accurate to say it’s a combination of an Italian frittata and tortilla Espanola. From the Spanish tortilla I’ve taken the combination of eggs, potatoes and onions and from the Italian frittata, the addition of meats, cheeses and vegetables.
The dish is very versatile – it can be served hot, warm or cold, works for brunch, lunch or dinner, stores well in the fridge and is easy to transport. That makes it perfect for picnics or alfresco dining in the back garden.
It’s wonderfully easy to adapt this recipe by switching out the chorizo and spinach. In place of chorizo, try cubed pancetta or bacon, or for a vegetarian option, goat’s cheese is fabulous stirred in or scattered over the top just before grilling. Instead of spinach, use peas (I use frozen petit pois) or long stem broccoli, parboiled ahead of being added to the pan.
You might also take inspiration from kookoo, a Persian version in which eggs are loaded with lots and lots of chopped mixed fresh green herbs. Mint, basil, dill, parsley – all would work well here.
Chorizo, Spinach, Onion & Potato Frittata
Serves 4 as a main or 6-8 as part of a wider selection
- 3-4 tbsp vegetable oil
- 100 grams British cooking chorizo , diced (0.5cm)
- 400 grams white onions , thinly sliced
- 350 grams large, floury potatoes , peeled and diced (1cm)
- 100 grams baby spinah leaves , washed
- 6 large free range eggs , beaten, with salt and pepper
Add 3tbsp of the oil to the pan, and cook the diced chorizo in the oil for 4-5 minutes over a medium heat.
Remove the chorizo with a slatted spoon, leaving the coloured oil in the pan.
Add the sliced onions, stir to coat in the oil and spread evenly across the pan. Cover and cook on a medium heat for 15 minutes, stirring occasionally.
Add the diced potato, stir to mix into the onions and oil. Cover and cook on a medium heat for 15 minutes, stirring occasionally. If the pan looks dry at any point, add a few teaspoons of water. The potatoes should be cooked through.
Uncover the pan, add the chorizo back in and turn up the heat a little. Fry for a couple of minutes, to give the potatoes a touch of colour.
Add the spinach leaves and stir until wilted – this doesn’t take long.
Make sure the ingredients are evenly distributed, drizzle a another teaspoon or two of oil around the outside edges of the pan and then pour in the eggs.
Preheat the grill on a medium setting.
Cook the frittata for about 5 minutes, drawing the edges in a little until the base sets.
To check whether it’s set, use a spatula to lift up the edges and shake the pan to check whether the frittata will come loose.
Transfer the pan to the grill and cook for 2-3 minutes, to cook and colour the top of the frittata.
Place a large plate over the pan and turn over plate and pan together, to remove the frittata from the pan.
Use a second plate to turn the frittata right side up, if you prefer.
Serve in slices, hot, warm or cold.
Thanks to vouchercodes.co.uk for inviting me to create this recipe video, and Tall Order Films for doing such a great job of filming and editing. Kavey Eats received a fee for creating this content.