MOTHER’S DAY BRUNCH MENU – CHORIZO, POTATO AND HERB FRITTATA

DSCN8365This recipe is a great brunch dish and will keep all the family relaxed.  Sometimes when making  a Spanish tortilla or a frittata it can be difficult to invert it properly.  I found this wonderful recipe from one of the Australian Women’s Weekly cook books.  It might not be a traditional way of making them but the result is amazing.  It is easy to handle and cut.

INGREDIENTS

5 large potatoes (1.kg), unpeeled

1 tablespoon olive oil

4 cured chorizo sausages, sliced thinly

2 large brown onions, sliced thinly

50g baby rocket leaves (arugula), chopped coarsely

1/2 cup coarsely chopped fresh flat- leaf parsley

1 cup grated cheddar

12 eggs

300 ml pouring cream

lemon and extra rocket, to serve

METHOD

1-  Boil potatoes in salted water until just tender.  When cool enough to handle cut flesh into 1 cm cubes.

2- Preheat the oven to 180C.  Grease a deep 24 x 35 cm baking pan; line base and sides with baking paper, extending paper 7 cm above sides.

3- Meanwhile, heat oil in a large frying pan over medium heat.  Add chorizo and onion; fry stirring for 5 minutes or until chorizo is browned.  Drain the mixture with a sieve so you will not have too much oil from the chorizo.  Set aside to cool.

4- Combine potatoes, half the chorizo mixture, rocket, parsley and cheese in the baking pan.

5- Whisk eggs and cream together in a medium bowl; season to taste.  Pour over potato mixture; top with remaining chorizo mixture.  Bake in the oven for 45 minutes or until set.  To check, insert a skewer; no wet egg mixture should be visible when you take it out.  Cool in the pan.

6- Turn the frittata mixture onto a chopping board and trim the edges.  Cut into 3.5cm x 4.5cm pieces.

7- Turn the pieces right-way up to serve.  Serve topped with extra rocket and accompany with lemon wedges.

TIPS

– If you do not want to use chorizo, use sun dried tomatoes for colour and taste.

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