The 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
- Boil potatoes in salted water until just tender. When cool enough to handle cut flesh into 1 cm cubes.
- 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.
- 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.
- Combine potatoes, half the chorizo mixture, rocket, parsley and cheese in the baking pan.
- 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.
- Turn the frittata mixture onto a chopping board and trim the edges. Cut into 3.5cm x 4.5cm pieces.
- 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.