serves
6
prep
25 minutes
cook
1 hour
difficulty
Easy
serves
6
people
preparation
25
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 500 g potatoes
- 240 g chorizo sausages, roughly chopped
- 1 red onion. chopped
- 1 tsp freshly chopped rosemary leaves
- sea salt and freshly ground black pepper
- 6 eggs
- 60 ml (¼ cup) milk
- 60 g goat’s cheese, crumbled
Instructions
Preheat oven to 200ºC. Grease and line a 28 cm x 18 cm slice tin (1.5 litre/6 cup capacity) or similar shallow baking tin with baking paper.
Bring a medium saucepan of water to the boil over high heat. Roughly chop potatoes into 1.5 cm chunks, leaving skin on. Add potato to boiling water, reduce heat to medium, cover pan and cook until tender, about 12-15 minutes. Drain potato in a colander and allow to dry.
Heat a medium non-stick frying pan over medium heat, add chorizo, potato and onion and cook, stirring until chorizo and potato are lightly golden, about 6-7 minutes minutes. Add rosemary, and cook, stirring for 1 minute. Remove pan from heat. Season to taste with salt and pepper.
Place eggs and milk into a medium mixing bowl, use a fork to combine well.
Spoon potato mixture into prepared tin and spread out evenly. Pour over egg mixture. Scatter goat’s cheese over top of frittata.
Bake in oven for 30-35 minutes or until frittata is set and top is golden. Stand for 5 minutes before serving.
This recipe is from , our better-than-cafe weekend breakfast racket. Bunker in with us.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
