Friday, September 5, 2014

Chorizo Potato Frittata

This was a awesome lunch - kind of like a Spanish Tortilla. Richard loved it topped with a little mayo - just like in Spain.

Chorizo Potato Frittata served 2 with leftovers

3 small potatoes cut into chunks
4 oz spanish chorizo (this is the firm kind) cut into bite sized pieces
6 eggs, beaten
splash olive oil
mayo to serve

Boil the potatoes in salted water until tender, then drain. In a 8inch non-stick frying pan splash in some olive oil and then the chorizo. Let it cook a couple min, until the sausage starts to release it's oils too. Add the potatoes and let brown a bit. Spread them all out evenly and then pour in the eggs. Let cook for a few min then put it under the broiler for about 5 min - watch it as you don't want it to overcook- it should puff up- actually I take it out a couple min before it's totally done as it will continue to cook.  Serve with a dollop of mayo. Leftover it is very nice as a sandwich too. 

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