Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chorizo and vegetable fritatta. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
They can be enjoyed hot or cold. My frittata is made with Chorizo Sausage and. This frittata can be eaten hot or cold and makes a fantastic lunch or light bite. Using eggs to carry the delicious flavours of the goats cheese and chorizo keeps costs down but doesn't compromise on taste.
Chorizo and vegetable Fritatta is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Chorizo and vegetable Fritatta is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook chorizo and vegetable fritatta using 7 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Chorizo and vegetable Fritatta:
- Prepare 6 eggs
- Prepare 100 g chorizo
- Get 100 g potatoes
- Make ready 3 spring onions
- Get 100 g frozen peas
- Take 100 g Green beans
- Prepare 50 g cheddar cheese
Keep a few slices handy in the fridge for lunches or a speedy midweek tea. Chorizo adds smoky flavor to this vegetable-heavy frittata; use bacon if you prefer. Pour in egg mixture, tilting skillet to evenly distribute. Never tried seafood with spicy chorizo?
Instructions to make Chorizo and vegetable Fritatta:
- Chope the potatoes into fine slices. Melt some butter in a ovenproof frying pan. Add the potatoes and fry for about 3 minutes
- Finely slice the chorizo and add to the potatoes in the frying pan. Fry for another five minutes or so.
- Chop the beans into small pieces. Steam cook the beans and the frozen peas.
- Finely slice the spring onions. Once the beans and peas are cooked add them and the spring onions to the frying pan with the chorizo and potatoes.
- Fry the mixture for another minute, stiring well. Crack the eggs into a bowl and whisk until well combined.
- Add the eggs to the vegetables and leave to cook for 8 minutes. Do not stir.
- While waiting grate the cheese and turn on the oven to 200C.
- After 8 minutes the fritatta should be mostly cooked with the sides able to lift away from the pan. Sprinkle the cheese on top and season with salt and pepper.
- Move the frying pan to the oven and leave to cook for a further 8 minutes. Once cooked the top should be golden.
- Remove from the oven and leave to cool for 5 minutes. Cut into quarters to serve.
Pour in egg mixture, tilting skillet to evenly distribute. Never tried seafood with spicy chorizo? Give it a go in this simple supper for two, from BBC Good Food magazine. It always feels a little wrong making a frittata with freshly cooked vegetables, since the whole point of the dish is to use up leftovers, but seeing as we're making this for a Mother's Day brunch special, we'll make an exception. Empty contents of the pan into a Grill frittata until egg is set.
So that’s going to wrap it up for this exceptional food chorizo and vegetable fritatta recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
