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.
Ingredients
Equipment
Grill Temperature
Surfaces
then add
Method
- Set up 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.
Video
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