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Chorizo and spinach frittata recipe

94 ratings

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. See method

Serves 4
5 mins to prepare and 25 mins to cook
377 calories / serving
Gluten-free

Ingredients

450g frozen spinach
2 tsp olive oil
4 spring onions, finely chopped
8 spicy chorizo slices, sliced into quarters
567g tin Grower’s Harvest new potatoes, drained and sliced
8 eggs
70g Cheddar, grated

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1575kj
377kcal 19%
Fat
24g 34%
Saturates
9g 43%
Sugars
3g 3%
Salt
1.4g 23%

of the reference intake
Carbohydrate 15.3g Protein 26.1g Fibre 3.2g

Method

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.

See more Family dinner recipes