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Chorizo Frittata

by Allegra McEvedy, Paul Merrett from Economy Gastronomy

This chorizo spiked frittata is flavoured with smoky paprika, refreshing sour cream and savoury spring onions and new potatoes. It makes an ideal lunch.

From the book

Allegra McEvedy, Paul Merrett


A frittata is an omelette with Sicilian origins, just as a tortilla is an omelette with Spanish origins. The main difference that I can see between a frittata and all the other kinds of omelette is that it is mixed, flavoured and then almost baked in the pan rather than being worked with a fork during the cooking.

This version is my own concoction. I love the way the flavours and textures complement one another. Once you have mastered the basic principle, you can have fun inventing your own version. In fact that is precisely what makes it such a good midweek supper. If you have eggs in the house and a few random bits in the fridge, you are never far from a frittata!

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180g chorizo sausage, peeled
up to 30ml olive oil
8 boiled, peeled, cold new potatoes, diced into 2cm cubes
8 eggs
2 tsp paprika
2 tbsp soured cream
4 spring onions, sliced finely


Preheat the oven to 170ºC/150ºC fan/gas mark 3–4.

Choose a suitable pan for your frittata: for the above ingredients that means one at least 25cm in diameter. Unless you bought this pan last week, you may need to line the base with a snug-fitting circle of greaseproof paper to prevent the frittata from sticking. Have the paper ready, but first we are going to use the pan to fry all the bits.

Cut the chorizo into large bite-size chunks and fry in a little olive oil. When they are lightly coloured, remove and keep handy, and don’t throw the chorizo-coloured oil away either.

Heat a tablespoon of your reserved chorizo oil and fry the new potatoes, again until they colour. Put these on one side with the chorizo. Now clean the pan and place your paper over the base.

Next crack the eggs into a bowl and whisk them up. Add 1 teaspoon paprika and 1 tablespoon soured cream, whisking them in too.

Tip the chorizo and potatoes into the empty pan, making sure they are spread evenly. Sprinkle over the spring onions, then pour on the egg mixture and place the pan in the oven. Bake until slightly firm to the touch and golden brown in colour. This will take about 10–15 minutes.

Serve with a dollop of the remaining soured cream, the rest of the paprika sprinkled on top, plus a salad on the side.

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