DSCN8308The most popular recipe in my blog.

This recipe is a great brunch dish and will keep all the family relaxed.  Sometimes when making  a Spanish tortilla or a frittata it can be difficult to invert it properly.  It might not be a traditional way of making them but the result is amazing.  It is easy to handle and cut.


  • 5 large potatoes (1.kg), unpeeled
  • 1 tablespoon olive oil
  • 4 cured chorizo sausages, sliced thinly
  • 2 large brown onions, sliced thinly
  • 50g baby rocket leaves (arugula), chopped coarsely
  • 1/2 cup coarsely chopped fresh flat- leaf parsley
  • 1 cup grated cheddar
  • 12 eggs
  • 300 ml pouring cream
  • lemon and extra rocket, to serve


  1. Boil potatoes in salted water until just tender.  When cool enough to handle cut flesh into 1 cm cubes.
  2. Preheat the oven to 180C.  Grease a deep 24 x 35 cm baking pan; line base and sides with baking paper, extending paper 7 cm above sides.
  3. Meanwhile, heat oil in a large frying pan over medium heat.  Add chorizo and onion; fry stirring for 5 minutes or until chorizo is browned.  Drain the mixture with a sieve so you will not have too much oil from the chorizo.  Set aside to cool.
  4. Combine potatoes, half the chorizo mixture, rocket, parsley and cheese in the baking pan.
  5. Whisk eggs and cream together in a medium bowl; season to taste.  Pour over potato mixture; top with remaining chorizo mixture.  Bake in the oven for 45 minutes or until set.  To check, insert a skewer; no wet egg mixture should be visible when you take it out.  Cool in the pan.
  6. Turn the frittata mixture onto a chopping board and trim the edges.  Cut into 3.5cm x 4.5cm pieces.
  7. Turn the pieces right-way up to serve.  Serve topped with extra rocket and accompany with lemon wedges.


  • If you do not want to use chorizo, use sun dried tomatoes for colour and taste.





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