Lunchbox chorizo frittata

Lunchbox chorizo frittata

This is made possible by BBC Foods!


  • 1 tsp rapeseed oil
  • 1 onion, roughly chopped
  • 1 red pepper, seeds removed, chopped
  • 200g/7oz chorizo, skin removed and roughly chopped
  • 6 free-range eggs
  • 50ml/2fl oz milk
  • 1 garlic clove, finely chopped
  • 200g/7oz cooked potatoes, roughly chopped
  • 100g/3½oz frozen peas
  • 2 tbsp chopped flatleaf parsley
  • green salad, to serve
  • sea salt and freshly ground black pepper


Before starting this, make sure to preheat the oven to 200C/180C Fan/Gas 6.

  1. Heat an ovenproof frying pan on the hob until just hot, then add the oil, onion, and red pepper and fry for 2 minutes.
  2. Turn the heat up, add the chorizo and cook for 4 minutes.
  3. Meanwhile, crack the eggs into a large jug and whisk with the milk, a pinch of salt, and plenty of black pepper.

  4. Add the garlic and potatoes to the chorizo mixture and fry for another 2 minutes. Add the peas and cook for another minute.

  5. Pour in the egg, stir briefly, turn down to medium heat and scatter the parsley over the top .

  6. Fry without stirring, for 2 minutes.

    1. then carefully lift the edge of the frittata with a spatula to check if it is cooked and golden-brown underneath.

  7. Place the pan in the oven and bake for 10 minutes. When the top is bubbled up and slightly golden use a tea towel to grab the handle and give the pan a gentle shake. If the middle wobbles.

  8. Slide the frittata out of the pan onto a plate. You can serve this hot or cold but make sure to let it cool to room temperature before storing it in a sealable container in the fridge. Cut it into slices and serve with a green salad.

Banner and Image Credit: BBC

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