Potato, Ham, Chorizo & Spinach Frittata |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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more weekend breakfast food Ingredients:
1 chorizo sausage, thinly sliced |
800 g potatoes, peeled, cut into 4cm pieces (coliban (washed) |
100 g sliced ham, quartered |
100 g baby spinach leaves |
6 eggs |
4 green shallots, ends trimmed, thinly sliced |
1 bunch rocket, ends trimmed, washed, dried |
1 bunch fresh chives, cut into 5cm lengths |
30 g shaved parmesan cheese |
Directions:
1. Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain.
2. Heat a 22cm-diameter (base measurement) non-stick frying pan over medium-high heat. Add the chorizo and cook, turning occasionally, for 3-4 minutes or until golden. Transfer to a plate.
3. Add potato to pan and cook, turning occasionally, for 3-4 minutes or until golden brown. Return the chorizo to pan along with the ham and spinach and cook, tossing, for 1-2 minutes or until spinach wilts.
4. Preheat grill on high. Whisk together the eggs and shallot in a small bowl. Season with salt and pepper. Pour the egg mixture into the pan. Reduce heat to low and tilt the pan slightly to evenly distribute the egg. Cook for 4-5 minutes or until the frittata is set around the edge but still runny in the centre. Place the pan under the grill and cook for 3-4 minutes or until golden brown and just set.
5. Combine rocket, chives and parmesan in a bowl. Cut frittata into wedges. Serve with rocket salad.
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