Spanish Frittata
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 7 mins |
| Total Time | 22 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g paprika sausae (chorizo)
- 100 g potato (s), cooked, cooled
- 3 egg (s)
- 2 sprigs rosemary
- 0.5 ½ bunch parsley
- 1 small chilli pepper (s)
- 2 tablespoon olive oil
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 250 ° C (top / bottom heat). A pan should also be heated.
- Cut the chorizo into 1 cm thick slices, coarsely mash the potatoes. When the oven and the pan are really hot, take the pan out (be careful, only work with baking gloves!), Toss the sausage and potatoes briefly in the olive oil and then put them back in the oven for 2 - 3 minutes.
- In the meantime, stir the eggs and stir the finely chopped chilli and salt into the eggs. Take the pan out of the oven again, take the sausage and potatoes out of the pan and briefly toss the plucked rosemary in the hot fat (30 seconds). Then get this out of the pan as well. Now pour in the eggs, put the sausage, potatoes and rosemary on top and place in the oven again for 3 - 4 minutes.
- When the eggs in the pan have doubled in volume, remove the pan from the oven and let the contents slide quickly onto a plate. Then sprinkle with a little chopped parsley. I like to have a small rocket salad and some ciabatta with it.
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