Belfast Telegraph

Liven up your lunchbox: Tasty Spanish Frittata from the Little Pink Kitchen

If you’re tired of dreading a soggy sandwich or limp lettuce every lunch-time, why not liven up your lunchbox with a slice of delicious Spanish Frittata? Sarah Patterson of the Little Pink Kitchen shows you how…

Combining rich chorizo with onions, potatoes and fluffy eggs, this is a cheap and tasty dish which can be enjoyed hot or cold!

Ingredients

  • 1 onion
  • 100g chorizo
  • 300g baby potatoes (cooked and cooled)
  • 4 large eggs
  • 2 tbsp olive oil
  • Pinch of salt

Recipe

  1. Preheat oven to 200 degrees Celsius
  2. Heat your olive oil and add 1 sliced onion
  3. After 2 -3 minutes add the skinned, cubed chorizo to the onion
  4. Cook onion and chorizo together for 3 -4 minutes until chorizo has released its juices and the onion has softened
  5. Place half of the onion and chorizo on the bottom of your oven-proof dish, topping with half of the sliced baby potatoes
  6. Repeat steps 1 and 2 until all the onion and chorizo mixture and potatoes have been layered
  7. Whisk together 4 large eggs with a pinch of salt
  8. Pour the whisked egg mixture over the assembled frittata until all the filling is coated
  9. Cook in the oven for 20 – 25 minutes until the top is golden brown

Pack up with a green salad for an easy, delicious lunchbox treat!

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