Ingredients for Potato Ham Chorizo Spinach Frittata
- Chorizo Sausage
- Potatoes
- 4 oz cooked ham, diced
- Baby Spinach Leaves
- 6 large eggs
- Shallots
- 2 oz rocket (arugula)
- Fresh Chives
- Parmesan Cheese
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How to Make Potato Ham Chorizo Spinach Frittata
- Boil 1 lb potatoes, peeled and cubed, in salted water for 7-8 minutes until tender. Drain well.
- Heat 1 tbsp olive oil in a 22cm non-stick frying pan over medium-high heat.
- Add 4 oz chorizo, sliced, and cook for 3-4 minutes, turning occasionally, until golden. Transfer to a plate.
- Add the potatoes to the pan and cook for 3-4 minutes, turning occasionally, until golden brown.
- Return the chorizo to the pan. Add 4 oz cooked ham, diced, and 4 oz fresh spinach. Cook for 1-2 minutes, tossing, until spinach wilts.
- Preheat your grill to high.
- In a bowl, whisk together 6 large eggs, 1 small shallot, finely chopped. Season generously with salt and pepper.
- Pour the egg mixture into the pan with the potato, chorizo, and ham mixture.
- Reduce heat to low and tilt the pan to evenly distribute the eggs.
- Cook for 4-5 minutes, or until the frittata is set around the edges but still slightly runny in the center.
- Place the pan under the grill for 3-4 minutes, or until golden brown and completely set.
- While the frittata cooks, prepare the salad: Combine 2 oz rocket (arugula), 2 tbsp chopped chives, and 1 oz grated parmesan cheese in a bowl.
- Cut the frittata into wedges and serve immediately with the rocket salad.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
45g
Fat
25g
Carbs
16g
