Chorizo Frittata

Frittata, Spanish Omelette, Tortilla de Patates, Tortilla Espanola – I’m sure that there are some subtle differences, but from my perspective they are one and the same thing.  This is a really easy recipe to cook and will feed 6-8 people for breakfast, lunch or dinner.  Versatile eh?  This is just a basic recipe – replace the Chorizo with whatever you have to hand for a wonderful vegetarian alternative.  Personally, I love the way that the potatoes just soak up that chorizo flavour and then just pack a great paprika punch

Use a mandolin for even cutting in order to minimize the cooking time, and don’t cut down on the amount of Olive oil – just use the best quality you have.  I use a minimum number of eggs (personal preference), but increase this as you wish.  Can be served hot or cold, great with a green salad

Serves 6-8



  • 1.5kg Potatoes, peeled & thinly sliced
  • 2 medium Onions, thinly sliced
  • 1 Red Pepper, sliced
  • 125g Chorizo, sliced
  • 2 cloves Garlic, crushed
  • Salt & Pepper to season
  • Fresh or Dried mixed herbs to taste
  • 100ml Extra Virgin Olive Oil
  • 4 Eggs, beaten


  • In a large bowl, add the potatoes, onions, seasoning, herbs, garlic, chorizo & pepper, and mix well with your hands
  • In a large heavy frying pan, heat the olive oil then add the contents of the bowl carefully, creating layers.
  • Turn the heat down and cover, cooking gently until the potatoes start to soften (10-15 minutes or more, depending upon their thickness)
  • Remove the lid and pour the beaten egg over the potatoes.  Leave to cook for 10 minutes or so until set, then carefully turn the frittata by tipping onto a plate and sliding back into the pan.  BEWARE OF THE HOT OIL!!
  • Cook for another 5 minutes before serving



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