Potato, pea and chorizo frittata

Potato, pea and chorizo frittata

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  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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