• 125g chorizo finely chopped
  • 150g potato (either new potatoes or larger ones, peeled and cut in half)
  • ½ red pepper finely chopped
  • 75g frozen peas
  • 65g grated cheddar
  • 6 eggs


  • Preheat the oven to 200 degrees. Gently fry the chorizo and red peppers in a small frypan until peppers are soft and chorizo has released its lovely oils. Set aside.
  • Cook the potato in a pot of boiling water until tender (10-15 minutes depending on size of your potatoes). Drain the potatoes, then leave to steam dry and cool. Once cool, cut into 1cm cubes.
  • Crack eggs into a large mixing bowl. Add ½ tsp salt and whisk well. Add all other ingredients and mix well.
  • Pour the mixture into a lined 20cm x 30cm tin.
  • Cook for approx. 15-20 minutes or until the frittata is set and doesn’t wobble.
  • Leave to cool slightly and then cut into squares or rounds and top with garlic aioli and an oregano leaf to serve warm or at room temperature.
  • Alternatively, serve large portions with a crisp green salad for lunch or summer dinner.

This can be made ahead and reheated.

To Download Recipe Card please click here >> Chorizo, Red Pepper & Potato Frittata