Spanish frittata with chorizo

Name: Spanish frittata with chorizo | Asda Good Living
Total time: 35 min
Yield: 6
Cuisine: Spanish
Ingredients: ½ a pack (14 slices) of Spanish-style sliced chorizo; 1 red onion, thinly sliced; 1tbsp olive oil; 100g frozen peas; 10 medium eggs; 2tbsp semi-skimmed milk; 150g ready-roasted peppers from a jar, drained and cut into bite-size chunks (we used Melis red peppers with garlic); ½ x 25g pack flat leaf parsley, roughly chopped; 550g tin Just Essentials New Potatoes, drained well and thickly sliced

Whether you’re looking for a lunchbox-filler or a winning family dinner.

By Asda Good Living,31st January 2023

Cook: 35 Mins

Serves: 6

Price: £0.72 per serving

Nutritional Information

Each 202g serving contains

Energy
2032kj
240kcal

12%

Fat
13.5g

Med
19%

Saturates
3.8g

Med
19%

Sugars
4.6g

Low
5%

Salt
1.07g

Med
18%

of your reference intake.
Typical energy values per 100g:
1006kj/240kcal

Ingredients

½ a pack (14 slices) of Spanish-style sliced chorizo

1 red onion, thinly sliced

1tbsp olive oil

100g frozen peas

10 medium eggs

2tbsp semi-skimmed milk

150g ready-roasted peppers from a jar, drained and cut into bite-size chunks (we used Melis red peppers with garlic)

½ x 25g pack flat leaf parsley, roughly chopped

550g tin Just Essentials New Potatoes, drained well and thickly sliced

Method

Preheat the oven to 200°C/180°C fan/gas 6. Set aside 6 of the chorizo slices and use scissors to snip the rest into strips. Add to an ovenproof frying pan with the onion and oil and fry together over medium heat for about 8 mins until the onion is soft and turning golden.

Stir the peas into the onion mixture.

Crack the eggs into a jug, then add the milk and 1tbsp of the brine from the jar of roasted peppers. Whisk together until the eggs are nicely beaten, then add the parsley and some salt and pepper.

Stir the sliced potatoes and roasted pepper chunks into the pan, then pour over the eggs, swirling to coat the veg.

Cook the frittata for 1 min more on the hob, then dot the reserved chorizo slices over the top and transfer to the oven. Bake for 15–18 mins until the eggs are puffed, golden and set.

Carefully run a knife around the edge to loosen the frittata and slide onto a serving plate. Serve hot, warm or cold, with salad, sprinkled with more parsley, if you like.