Potato, chorizo and Manchego frittata recipe
This is inspired by my favourite Spanish ingredients. My version isn’t authentic but it’s perfect for a make-ahead picnic offering. If you’ve got leftover cooked potatoes, just add them in to fry for a few minutes before adding the whisked eggs. If you’ve got frozen peas, add a handful when you add the eggs. This is a great chance to use up parsley stalks too.
Timings
Prep time: 20 minutes
Cooking time: 40 minutes, plus 15 minutes to rest
Serves
Four
Ingredients
2 medium potatoes (about 300g), scrubbed well and chopped into bite-sized cubes
2 tbsp olive oil, butter or ghee
1 large white onion, peeled and finely sliced
1 tsp dried thyme or leaves from 2 sprigs of fresh thyme or rosemary
50g chorizo, sliced into ½cm discs
6 medium eggs
2 handfuls fresh parsley leaves and stalks, finely chopped
50g Manchego, shaved with a knife or a vegetable peeler
For the sun-dried tomato, almond and Manchego salad
3 big sun-dried tomatoes, roughly chopped, plus 2 tbsp oil from the jar
100g rocket leaves or baby gem leave
Small handful of flaked or chopped almonds
1 lemon
Method
Cook the cubed potatoes in salted boiling water for about 10 minutes until tender, then drain.
Meanwhile, in a small-medium ovenproof frying pan (mine’s 20cm diameter and 5cm depth; if you use a larger pan, you’ll have a flatter frittata), heat the oil, butter or ghee and fry the onion with a pinch of salt and the thyme for about five minutes on a medium heat, stirring occasionally. Add the chorizo slices and fry for another five minutes, stirring every now and then.
Whisk the eggs in a small bowl with pepper and just a little salt (as Manchego and chorizo are both adding saltiness).
Preheat the grill to high or the oven to 220C/200C fan/gas mark 7.
Add the chopped parsley and drained potatoes to the chorizo pan and stir to coat in the delicious oil for a minute.
Lower the heat in the pan, pour in the eggs, stir immediately and push the contents around a little so the chorizo and potatoes are distributed evenly; it’s nice to admire some of the chorizo on the top. Scatter half the Manchego around it.
After about five to eight minutes, once the bottom of the frittata has set and the middle is almost set but the top still runny, pop under the grill or in a hot oven for another five to eight minutes or so until set, and puffed and brown on top. Remove from the oven and leave for 10 minutes in the pan before carefully turning on to a chopping board. Leave for another 15 minutes if you can bear it before slicing into thick wedges. I really think it’s best served at room temperature anyway.
For the side salad, pop the sun-dried tomatoes and the oil into a container and sprinkle with salt and pepper. Top with the rocket leaves or baby gem and the remaining Manchego, then the almonds. Pack the lemon separately, along with a knife for cutting it, and squeeze roughly a third of the juice over the salad; toss before eating.
