Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Boil, steam or microwave potatoes until just tender. When cool enough to handle, peel skins, then cut flesh into 1cm (½-inch) cubes.
Step 2
Preheat oven to 160°C (140°C fan forced). Grease a deep 24cm x 35cm (9½-inch x 13¾-inch) baking pan, line base and sides with baking paper, extending paper 7cm (2¾-inches) above sides.
Step 3
Meanwhile, heat oil in a large frying pan over medium heat. Add chorizo and onion, cook, stirring, for 5 minutes or until chorizo is browned. Cool 10 minutes.
Step 4
Combine potatoes, half the chorizo mixture, rocket, parsley and cheese in baking pan.
Step 5
Whisk eggs and cream together in a medium bowl, season to taste. Pour over potato mixture, top with remaining chorizo mixture. Bake, in oven, 35 minutes or until set. (To check, insert a skewer; no wet egg mixture should be visible.) Cool in pan.
Step 6
Turn frittata onto a chopping board, trim edges. Cut into 3.5cm x 4.5cm (1½-inch x 1¾-inch) pieces. Turn pieces right-way up to serve. Serve topped with extra rocket and accompany with wedges.
Your folders
americastestkitchen.com
4.1
(9)
Your folders
seriouseats.com
Your folders
bbc.co.uk
4.5
(22)
30 minutes
Your folders
eatingwell.com
4.5
(2)
Your folders
paleomg.com
4.6
(32)
Your folders
mccormick.com
15 minutes
Your folders
azestybite.com
16 minutes
Your folders
bbc.co.uk
4.0
(1)
30 minutes
Your folders
cooking.nytimes.com
5.0
(417)
Your folders
allrecipes.com
Your folders
allrecipes.com
4.4
(630)
20 minutes
Your folders
ricardocuisine.com
5.0
(54)
25 minutes
Your folders
allrecipes.com
4.2
(62)
5 minutes
Your folders
giallozafferano.com
45 minutes
Your folders
sipandfeast.com
5.0
(17)
35 minutes
Your folders
taste.com.au
4.8
(10)
25 minutes
Your folders
taste.com.au
4.0
(4)
15 minutes
Your folders
amindfullmom.com
4.9
(35)
40 minutes
Your folders
nospoonnecessary.com
5.0
(4)
35 minutes