recipe

“A Taste of Spain: Chorizo and Red Pepper Frittata with a Fresh Herb Salad”

5 min read

A Taste of Spain: Chorizo and Red Pepper Frittata with a Fresh Herb Salad

Well hello, lovely readers! Today, I’m delighted to share a dish that will bring a bit of Spanish sunshine to your table—Chorizo and Red Pepper Frittata with a Fresh Herb Salad. This recipe is one of those delightful creations that works beautifully for breakfast, lunch, or dinner, and it’s perfect for feeding my lively crew of four boys and a newborn girl. It’s full of flavour, simple to make, and wonderfully satisfying.

I’ve always loved the vibrant flavours and bold colours of Spanish cuisine. The first time I had authentic Spanish food was during a family holiday to Barcelona, and I instantly fell in love with the rich chorizo, the sweet peppers, and all those wonderful spices. It was a wonderful trip, and every time I make this frittata, it brings back fond memories of that sun-drenched adventure.

Now, you might think a frittata sounds a bit daunting, but trust me, it’s one of the easiest and most versatile dishes you can make. Plus, it all comes together in one pan, which means fewer dishes to wash up afterward—a definite win in a household with young children!

Quick Tips

Before diving into the recipe, let me share a couple of quick tips:

  • If you don’t have an oven-safe frying pan, you can start the cooking on the stovetop as described and then transfer the mixture to a baking dish for the oven part. Just be sure to adjust the baking time as needed.
  • Frittatas are incredibly forgiving. If you have other ingredients you need to use up, such as spinach, mushrooms, or different kinds of cheese, throw them in – it’s a fantastic way to clear out the fridge!

Ingredient List

Here’s what you’ll need:

  • 200g chorizo, sliced
  • 1 red pepper, diced
  • 1 small onion, finely chopped
  • 8 large eggs
  • 100ml whole milk
  • 50g grated cheddar cheese
  • 2 tablespoons olive oil
  • 1 small handful fresh parsley, chopped
  • Salt and pepper, to taste

Method

  1. Preheat your oven to 180°C (350°F).
  2. Heat olive oil in an oven-safe frying pan over medium heat.
  3. Add the chorizo slices to the pan and cook for 3-4 minutes until they start to release their oil and become crispy. Remove the chorizo with a slotted spoon and set aside.
  4. In the same pan, add the diced red pepper and chopped onion. Sauté for 5-7 minutes until the vegetables are soft and slightly caramelized.
  5. In a large bowl, whisk together the eggs, whole milk, and a pinch of salt and pepper. Stir in the grated cheddar cheese.
  6. Return the chorizo to the pan with the cooked vegetables, spreading them out evenly.
  7. Pour the egg mixture over the chorizo and vegetables in the pan, gently stirring to combine.
  8. Reduce the heat to low and cook for 5-6 minutes until the edges start to set.
  9. Transfer the frying pan to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and golden on top.
  10. Remove from the oven and let it cool for a few minutes. Garnish with fresh chopped parsley before serving.

There you have it! A delicious Chorizo and Red Pepper Frittata that is sure to become a family favourite. It’s a crowd-pleaser that’s as pleasing to the eyes as it is to the palate. Serve it with a simple fresh herb salad dressed with a splash of lemon juice and olive oil, and you’ve got yourself a delightful meal.

I hope you enjoy making and eating this frittata as much as my family and I do. Please give it a try and let me know how it turns out in the comments below. Happy cooking!

Cheers,

Al

Ingredients

Ingredients:

  • 200g chorizo, sliced
  • 1 red pepper, diced
  • 1 small onion, finely chopped
  • 8 large eggs
  • 100ml whole milk
  • 50g grated cheddar cheese
  • 2 tablespoons olive oil
  • 1 small handful fresh parsley, chopped
  • Salt and pepper, to taste

Method

Method:

  1. Preheat your oven to 180°C (350°F).
  2. Heat olive oil in an oven-safe frying pan over medium heat.
  3. Add the chorizo slices to the pan and cook for 3-4 minutes until they start to release their oil and become crispy. Remove the chorizo with a slotted spoon and set aside.
  4. In the same pan, add the diced red pepper and chopped onion. Sauté for 5-7 minutes until the vegetables are soft and slightly caramelized.
  5. In a large bowl, whisk together the eggs, whole milk, and a pinch of salt and pepper. Stir in the grated cheddar cheese.
  6. Return the chorizo to the pan with the cooked vegetables, spreading them out evenly.
  7. Pour the egg mixture over the chorizo and vegetables in the pan, gently stirring to combine.
  8. Reduce the heat to low and cook for 5-6 minutes until the edges start to set.
  9. Transfer the frying pan to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and golden on top.
  10. Remove from the oven and let it cool for a few minutes. Garnish with fresh chopped parsley before serving.

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