Chirozo and Potato Frittata Recipe
I’ve recently been pretty good at meal prepping for myself and Alex for lunch whilst we’re at work. We often both work long days so having a lunch box filled with tasty nutritious food is a must to keep us going. It also saves on the pennies and stops us buying food every day which can often lead to a quick fix and whatever is on hand. I’ve been trying to keep things interesting for us and avoid ‘boring’ salads so had a go at creating a frittata. It was a great success hence why I’m sharing it with you too. It’s cheap and easy to make. Whilst great fresh out the oven, it’s also perfect to portion up and keep in the fridge to have cold for the next few days. I’ve paired ours with a cous cous salad but you could go for roasted vegetables, or anything you fancy…
Ingredients
6 medium eggs
splash milk
5-6 small/medium new potatoes
2 large handfuls spinach
10-15 cherry tomatoes
1 large handful grated cheddar cheese
1 handful chorizo (chopped into cubes or ripped if using pre-sliced)
Method
Preheat the oven to 180 degrees and grease a medium oven proof dish lightly with butter.
Cube the new potatoes and add to a microwave friendly dish. Add a splash of water and cook in the microwave for around 3 minutes. The potatoes should be soft and cooked. Make sure to drain any water. (You can boil/steam them if you prefer)
Chop the tomatoes in half and dice the chorizo. (You can use pre sliced chorizo and rip into smaller pieces)
Add all the ingredients to the dish and mix well.
Whisk the eggs with a splash of milk and pour over the filling. The egg should mostly cover everything.
Cook for around 30 minutes, until the egg has set.
Serve and enjoy!