Frittata of Potato, Chorizo, Black Olives And Caramelised Onion
Servings Prep Time
4serves 15minutes
Cook Time
25minutes
Servings Prep Time
4serves 15minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Place the potatoes in a small saucepan and cover with cold water. Bring to the boil and cook, uncovered, for 10 minutes. Strain, rinse under cold water and thinly slice.
  2. While the potatoes are cooking, heat the coconut oil in a deep frying pan over medium heat. Add the chorizo and cook for 2–3 minutes on each side, until browned. Remove to a plate and reserve the chorizo fat and juices in the pan. Once the chorizo has cooled down, dice it roughly.
  3. Add the onion and olive oil to the frying pan and cook over low–medium heat for 5–7 minutes, stirring a few times, until soft and golden. Add the garlic, sliced potato, chopped olives and chorizo, and stir through.
  4. In a bowl, whisk and season the eggs with a generous pinch of sea salt and some black pepper. Pour over the potatoes and rotate the pan to spread the egg mixture evenly. Cover with a lid and cook over medium heat for 3–4 minutes until cooked through the bottom half. Pop the pan under a hot grill for a further 3 minutes, until golden brown on top. Sprinkle the chopped parsley over the top to serve.
Recipe Notes

For a vegetarian version, simply omit the chorizo. Regular sausage or even some salami can be used instead of chorizo. Sweet potato can be used instead of white potato if avoiding nightshades.