Chorizo, Potato & Leek Frittata

When you feel like a good hearty, hot breakfast or brunch on a Sunday morning, to have with your cappuccino or latte, then this is a good choice.

Combine egg, potato and sausage for breakfast and you can’t go wrong. ┬áThe leek also adds a really nice flavour and element to the dish.

For me, this is extra special when served with your favourite tomato chutney – just delicious.

Add in some nice sour dough toast or good crusty rolls and this will be a wonderful way to start the day.

 

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Chorizo, Potato & Leek Fritatta
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat grill on medium.
  2. Heat a frying pan over high heat and cook chorizo in batches, turning, until golden brown. Transfer to a bowl and set aside.
  3. Cook potato in pan in batches for 3 mins each side or until golden and tender. Transfer to a plate and set aside.
  4. Cook leek in pan, stirring for 3 mins or until tender. Transfer to a bowl and set aside.
  5. Whisk eggs and cream in a bowl. Season with salt and pepper.
  6. Layer the chorizo, potato and leek into the pan. Reduce heat to medium low.
  7. Pour egg & cream mixture into the pan and cook for about 5 minutes or until golden brown underneath and almost set. Just make sure it is cooked underneath
  8. Transfer pan to grill and cook for about 5 minutes or until golden and cooked through. Again make sure it is cooked in the middle. Don't be too concerned to let it go a little darker brown on top. A little darker on top is better than undercooked in the middle. Remove from heat.
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