Spanish Frittata

Spanish Frittata

0:10 To Prep
0:25 To Cook
6 Servings
Average Rating
Difficulty Easy

Quick, super easy with a Spanish twist! The whole family will love this!


  • 1 medium red onion, diced
  • 2 garlic cloves, crushed
  • 2 chorizo, chopped into quarters
  • 2 medium Sebago potatoes, peeled and sliced thinly
  • 1 medium red capsicum, diced
  • 1 teaspoon smoked or Spanish paprika
  • 8 Eggs
  • 1/3 cup milk
  • 1/4 cup finely grated parmesan cheese
  • Mixed salad leaves, to serve

Step 1

Microwave potato on high for 1 minute to soften.

Step 2

Heat oil in Saute Pan over medium heat; add onion, capsicum, garlic and chorizo. Cook for 5 to 6 minutes or until onion has softened.

Step 3

Add potato and paprika. Cook, stirring occasionally, for 3 to 4 minutes or until potato is just tender and starts to brown. Preheat grill on medium. Whisk eggs, milk and parmesan together in a bowl. Season with salt and pepper.

Step 4

Pour egg mixture over potato mixture. Lift and tilt pan to distribute egg mixture. Reduce heat to low. Cook for 6 to 8 minutes or until tortilla is almost set, eggs should be set underneath but surface still runny.

Step 5

Place under grill. Cook for 4 to 5 minutes or until just set and light golden (not browned). Set aside for 2 minutes. Loosen with the Chan and turn onto a plate or chopping board.

Step 6

Cut into wedges. Serve with salad leaves.

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