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Caprese salad sixteen82

Caprese salad sixteen82

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Potato, pea and chorizo frittata

Potato, pea and chorizo frittata

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Potato, pea and chorizo frittata

By Abigail Donnelly

Serves 2

Difficulty Easy

Ingredients

2 medium potatoes
1 chopped onion
1 T olive oil
2 crushed cloves garlic
1/2 cup blanced baby peas
1/2 cup chopped chorizo
2 eggs

Method

Peel potatoes and cut into cubes. In a frying pan over a medium heat, gently fry onion in olive oil. Add the potato and fry until softened and starting to colour.
Add cloves garlic, baby peas and chorizo and fry for a further 5 minutes.

Pour over eggs, then reduce the heat to low and fry gently as you would an omelette, lightly browning on the underside before flipping over or placing under a hot grill to cook through.
Season to taste, and serve in thick wedges.