Frittata potata or where do we start ya?
There are so many good things about Spanish Chorizo styled Super Sausies and frittatas, it is hard to know where to start.
The beauty of these frittatas is that you can chop them into bite-sized pieces and share them round. Eat them whole for lunch, add potatoes – or don’t . Make them which ever way you want and they are so good- packed with wholefood goodness and full of flavour. Good anytime day or night.
Pre heat the oven to 180ºC. Heat half the oil in a large frying pan over medium-high heat. Add the onion and cook until transparent and softened. Set aside, add chorizo and cook, stirring occasionally until golden. Remove from pan and place aside.
In a bowl, place eggs, milk, salt, pepper and whisk until well beaten. Add feta, cooked onion, peas, spinach and parsley and all but 2 tablespoons of cooked chorizo and stir to combine.
Heat frying pan again and add a little more olive oil. Add eggy mixture and cook for 4 minutes then place in the oven and bake for approximately 12 minutes until cooked through and starting to turn golden.
Turn out onto a board and sprinkle over remaining parsley and chorizo. Slice into wedges or small squares for finger food, scatter over optional basil leaves and feta and serve.