Potato, chorizo & feta frittata

In honour of our new hens’ arrival it has to be an egg based recipe this week:

Potato, chorizo & feta frittata
From Rachel Allen ‘Rachel’s favourite food at home’

250g potatoes, peeled and cubed into 1cm pieces
6tbsp olive oil
8 eggs
100ml single cream
1tsp salt
1tbsp chopped fresh marjoram (or 1tsp dried oregano)
125g chorizo sliced (or salami/ grilled streaky bacon)
125g feta cheese, crumbled

1.    Preheat oven to 180c. Boil potatoes for 5 mins, until just cooked. Drain and set aside.
2.    Heat a 10in ovenproof frying pan, add 3 tbsp oil and the sliced onion, cover with a lid and sweat over a low heat until soft and slightly golden. Set aside.
3.    Whisk the eggs in a bowl, add the cream, 1 tsp salt and marjoram. Stir in the chorizo, the cooked onions and potatoes.
4.    Heat 3 tbsps oil in the pan. When it is hot, pour in the egg mixture and stir briefly to distribute the ingredients evenly. Top with the crumbled feta cheese. Place in the preheated oven and bake for 25-35 mins, or until set in the centre. Remove from the oven and allow to cool a little before sliding it onto a large serving plate. Serve warm or at room temperature.


  1. Maire O Connell says:

    I love making this frittata

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