Spanish Chorizo & Potato Frittata
with Spinach & Tomato Salad- Egg
- Sulphites
- Wheat
- Milk
- Peanuts
- Soy
- Sesame
- Sulphites
- Tree nuts
- Mustard
- May contain traces of allergens
- Egg
- Fish
Ingredients: Russet potato • Grade A egg • Dry-cured chorizo (pork, salt, sugars (sugar, dextrose), spices, paprika, garlic, sodium ascorbate, lactic acid starter culture, sodium nitrite, natural smoke) • Roma tomato • Spinach • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Spanish spice blend (spices, dehydrated onion, dehydrated garlic, salt, tomato powder, canola oil, oleoresin paprika, silicon dioxide).
Ingredients
87.5 g
Dry Cured Chorizo
4 unit(s)
Egg
(Contains: Egg)
1 unit(s)
Russet Potato
1 unit(s)
Tomato
56 g
Baby Spinach
6 g
Spanish Spice Blend
(May be present: Wheat, Milk, Peanuts, Soy, Sesame, Sulphites, Tree nuts, Mustard)
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
Not included in your delivery
2 tbsp
Milk*
¼ tsp
Sugar*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
-
Before starting, adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
-
Remove any brown spots from potatoes, then halve lengthwise. Cut into ½-inch pieces.
-
In a large microwave-safe bowl, add potatoes and cover with cold water. Season with ½ tsp salt (1 tsp for 4 servings). Microwave on high until tender, 8-10 minutes. (NOTE: Remove from the microwave carefully, potatoes will be very hot!)
-
Drain potatoes.
-
Meanwhile, cut tomatoes into ½-inch pieces.
-
Cut half the chorizo (use all for 4 servings) into ¼-inch half-moons.
-
Crack eggs into a large bowl. Add Spanish Spice Blend and 2 tbsp milk (4 tbsp for 4 servings), then whisk thoroughly until combined. Season with salt and pepper.
-
Heat a medium ovenproof pan over medium heat.
-
When hot, add 1 tbsp oil (2 tbsp for 4 servings) and chorizo. Cook, stirring occasionally, until chorizo is crispy, 2-4 minutes.
-
Using a slotted spoon, transfer chorizo to bowl with egg mixture.
-
Reduce heat to medium.
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To same pan, arrange potatoes in an even layer, then pour egg-chorizo mixture over top.
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Carefully transfer pan to middle rack and bake until eggs are set, 8-12 minutes.**
-
Meanwhile, to a medium bowl, whisk together half the vinegar (use all for 4 servings), ¼ tsp sugar, and 1 tbsp oil (½ tsp sugar and 2 tbsp oil for 4 servings). Season with salt and pepper.
-
Add spinach and tomatoes, then toss to coat.
-
Cut frittata into quarters.
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Divide frittata and salad between plates.
