Chorizo and spinach frittata
Make a box of eggs the basis of your dinner with this wallet-friendly chorizo and spinach frittata recipe. Filled with tender potatoes and spicy chorizo and topped with melting cheese, this 30 minute meal is an easy recipe for lunch or dinner.
- Place the spinach in a colander in the sink. Pour over boiling water to defrost, then squeeze out the excess water with the back of a spoon and set aside.
- Heat the olive oil in a large ovenproof frying pan. Add the spring onions and cook for 1 min, then stir in the chorizo and potatoes. Add the spinach to the pan and cook for 3 mins. Scatter over the cheese.
- Crack the eggs into a jug, season well and whisk lightly to combine. Pour the eggs into the frying pan and cook the frittata for about 8 mins until the underside and edges just begin to set.
- Meanwhile, preheat the grill to high. Place the frittata under the grill and cook for about 3-5 mins until golden and bubbling. Slice into wedges to serve.
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