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Chorizo and Capsicum Spanish Frittata

Serves 4-6


  • 100g chorizo sausage or salami, thickly sliced
  • 1/2 red capsicum, cut into wedges
  • 1/2 red onion, sliced into wedges
  • 300g chat potatoes, cooked until just tender, then halved
  • 4 eggs
  • 3/4 cup grated Australian cheddar cheese
  • 1/2 cup Australian milk
  • 1/4 cup chopped flat leaf parsley
  • salt and freshly ground black pepper, to taste
Download Recipe (PDF)


  1. 1. Place chorizo, capsicum and onion in a deep, 20cm diameter frying pan over low heat and cook for 4-5 minutes until softened. Toss through potatoes then spread the mixture evenly over the bottom of the pan.
  2. 2. Whisk together eggs, half the cheese, milk, parsley and seasonings, pour over the chorizo mixture. Cover and cook over low heat for 15-20 minutes, until almost set.
  3. 3. Sprinkle omelette with remaining cheese, place under a pre-heated grill for 2-3 minutes until cheese is golden and melted. Allow to stand for 2-3 minutes.
  4. 4. To serve, loosen omelette from the sides of the pan and invert onto a plate, then using another plate, turn the omelette cheese side up. Cut into wedges, sprinkle with freshly ground black pepper and serve with fresh bread or salad.


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