Potato and Chorizo Fritatta
We love a tortilla, and our great friend Carlos taught me how to cook one. Sometimes we’ll add a little chorizo to up the flavour. A tortilla has lots of little bits of potato throughout the Egg.
A frittata is more like an omelette, a baked omelette. For this, we keep the chunks of potato and chorizo relatively large, which allows the egg to puff up around them.
Cooking surfaces
BBQ Temperature
Ingredients
- 220g baby potatoes, par boiled until just soft
- 110g spicy chorizo
- 2 tbsp olive oil
- 1/2 onion, chopped finely
- 5 eggs
- Salt and pepper to season
- Parsley to garnish
We use the excellent Tefal Ingenio stainless nonstick frying pan for this recipe. These pans are a superb addition to your Big Green Egg.
Method
- Setup your Egg for a direct cook to start, leave your ConvEGGtor out. Get the temp to 220°C.
- Add the olive oil, chorizo and potatoes to the pan and fry until your potatoes start to colour.
- Remove your potatoes and the chorizo from the pan and set aside.
- Fry your onions for 2 to 3 minutes in the remaining oil until slightly softened.
- Remove from the Egg and set up your Egg for an indirect cook by adding the ConvEGGtor below your stainless grid. Allow the Egg to warm back up to 220°C, you don’t need to change the vent settings, it will recover as the ConvEGGtor heats through.
- Add your pan back to the Egg to warm back up with the onions in.
- In a bowl, whisk your eggs with a little salt and pepper to season.
- Pour this over the onions.
- Add the onions and chorizo to the pan, spacing them out evenly.
- Cook for 15 minutes until the egg firms.
- Slide the frittata out of the pan onto a chopping board, and allow it to cool a little.
- Garnish with a little parsley and serve in slices.