Chorizo Frittata


Prep Time: 15    Cooking Time: 30    Serves: 4
  1. 3 tbsp olive oil
  2. 1 red onion, sliced
  3. salt and pepper, to taste
  4. 450g waxy potatoes, cut into thin slices
  5. 6 large eggs
  6. handful frozen peas, defrosted
  7. 4 tsp Fountain Spicy Red Sauce or
  8. 4 tsp Fountain Tomato Sauce Squeezy
  9. 100g chorizo, sliced



  1. Heat 1 tbsp of the oil in a non-stick frying pan. Add onion and fry gently for 6 to 8 minutes, until onion is soft. Season to taste and remove onion from the pan.
  2. Add remaining oil to the pan and fry the potatoes gently until golden and tender, about 15 minutes. Remove potatoes from the pan and add to onion.
  3. Whisk eggs and season to taste. Pour half of the eggs into the hot frying pan. Add onions and potato and peas. Cover with remaining egg.
  4. Preheat oven grill.
  5. Cook frittata for 5 minutes, until base is set. Spoon on a few blobs of Fountain Spicy Red Sauce or Fountain Tomato Sauce and, using a fork, marble the sauce with the runny egg.
  6. Top frittata with chorizo.
  7. Place frittata under the grill for 5 minutes, or until top is set and beginning to colour.
  8. Tips: Frittata is great served hot or cold and makes excellent picnic food.


Hints & Tips

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