Spanish oven frittata

Eggs are a great source of protein for dinner. Go on, crack ’em.

Less than 45 minutes

Serves 4

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 2 red peppers, cut into chunks
  • 1 yellow pepper, cut into chunks
  • 3 (250-300g) medium potatoes, cubed
  • 200g chorizo, sliced
  • Salt and milled pepper
  • Glug olive oil
  • 6 eggs, whisked
  • 1 cup (250ml) cream or milk
  • ½ tsp (3ml) paprika
  • Handful chopped fresh parsley
  • Handful fresh rocket, for serving
  • Ciabatta or baguette, for serving

 

Method:

  1. Preheat oven to 180°C.
  2. Place peppers, potato and chorizo in a 20cm ovenproof dish or pan, season and drizzle with oil. 
  3. Roast for 20-25 minutes or until crispy.
  4. Combine eggs, cream or milk, paprika and parsley. Season.
  5. Pour egg mixture over roasted veg and chorizo, mixing well to equally distribute.
  6. Bake for 18-23 minutes or until set.
  7. Garnish with rocket and serve with ciabatta or baguette on the side.

 

Browse more recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Easy vegetable chips

Make these yummy homemade chips out of potato peels and other veggie skins. They are super easy and make perfect lunchbox fillers or snacks.

Basic BBQ sauce

An American classic made with stock standard ingredients from your pantry. Great on pork ribs, chops, chicken skewers and even grilled veg!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.