Chorizo and Potato Frittata

• vegetable oil↗½ tbsp tbsp

  for frying

• chorizo↗225g g

  sliced into rounds

• frozen peas↗150g g
• canned potatoes↗400g g

  drained and halved if large

• spinach↗150g g
• eggs↗6

Step-by-step instructions

1. 1

   Preheat the grill to high temperature. Heat the oil in a 20 cm pan over medium heat and sauté the chorizo for 5‑6 minutes until it releases its oil and begins to brown at the edges.

2. 2

   Add the peas and potatoes, stirring so they are coated with oil. Add the spinach a handful at a time, allowing each handful to wilt before adding the next. Season generously with salt and pepper.

3. 3

   In a separate bowl whisk the eggs with a pinch of salt and pepper and pour them into the pan, ensuring all ingredients are coated with egg. Cook over low heat for 6‑7 minutes until the edges set, then carefully place under the grill for another 4‑5 minutes until the dish is baked through, golden and slightly fluffy on top. Store in the refrigerator for up to two days.