Chorizo and potato frittata

Posted on April 1, 2014


Sausages and potatoes are one of the most classic combinations in the food world, so it shouldn’t surprise you that beyond bangers and mash, there are other way of putting these 2 things together. Chorizo is just about my favourite sausage and I’ve long been a fan of the Spanish tortilla de patata (potato omelette); marry them together and that’s how I came to make this chorizo and potato frittata.


It is a super simple meal to make that’s light on prep time, but big on taste. It would be more true to Spanish flavours to use a regular brown onion in the below recipe, but I tend to prefer shallots (it gives more sweetness) or spring onions (it gives more freshness) over regular onions. Given the bulk from all the other ingredients (carbs from potatoes and protein/fat from the eggs and chorizos), I chose to use spring onions to add a bit of colour and lightness to the dish.

RECIPE – Chorizo and potato frittata (serves up to 4)


  • 750g potatoes, peel and chopped into medium chunks (my preference is for waxy potatoes)
  • 200g chorizo, sliced
  • 6 eggs
  • 1 spring onion, finely sliced
  • 1 teaspoon salt, or to taste
  • 1 1/2 teaspoon paprika (hot, sweet or smokey; whatever is in your pantry)


  1. Preheat grill.
  2. Submerge chopped potatoes into a pot of water. Bring to boil on high heat, reduce to simmer and leave lid ajar. Cook for ~5 minutes or until potatoes are just cooked through. Drain.
  3. While potatoes are cooking, heat 26cm oven proof pan on a medium flame. Sear sliced chorizos until crisp and golden. You won’t need to add any oil into the pan as the sausages will leach out its own fats. Once cooked through, remove chorizos and reserve.IMG_8424
  4. Leave chorizo fats in pan and toss cooked potatoes through it. Add salt and paprika and mix well. Distribute cooked chorizos around the pan.IMG_8426
  5. Gently whisk eggs and chopped spring onions together.
  6. Pour egg mixture into pan with potatoes and chorizos.
  7. Place pan under a hot grill for ~4 minutes. Remove from grill while eggs are still a touch undercooked, the eggs will continue to cook through in the hot pan. (If you wait for the grill to cook the eggs through, they will be overcooked when you serve them.)IMG_8427
  8. Serve warm with a side of greens.IMG_8439

Yum. Can’t go wrong with these simple ingredients. Vegetarians and food allergies aside, surely even the fussiest eater will like eggs, potatoes and sausages! Enjoy.

Posted in: Eggs, MissC cooks