Chorizo, leek & potato frittata
Ingredients • 500g pkt frozen broad beans • 2 chorizo sausages, thickly sliced • 2 red washed pot…
Ingredients
• 500g pkt frozen broad beans
• 2 chorizo sausages, thickly sliced
• 2 red washed potatoes, thinly sliced
• 1 large leek, thickly sliced
• 6 eggs
• 1/2 cup thickened cream
• 120g baby rocket leaves
• 1 lemon, zested, juiced
• 2 tbsp Coles Brand Australian Extra Virgin Olive Oil
Method
Step 1
Cook the beans in a large saucepan of boiling water for 5 mins. Rinse under cold water. Drain. Peel. Place in a bowl.
Step 2
Preheat grill on medium. Heat a 20cm non-stick frying pan over high heat. Cook chorizo, in batches, turning, for 2 mins or until golden. Use a slotted spoon to transfer to a bowl. Reduce heat to medium. Cook potato, in batches, for 2 mins each side or until golden and tender. Transfer to a plate. Cook leek, stirring, for 2-3 mins or until tender. Transfer to a bowl.
Step 3
Whisk eggs and cream in a large bowl. Season. Layer the chorizo, potato and leek in the pan. Reduce heat to medium-low. Pour over egg mixture. Cook for 5 mins or until golden underneath and almost set. Cook under grill for 5 mins or until golden and cooked through. Remove from heat.
Step 4
Add rocket and lemon zest to beans. Combine lemon juice and oil in a jug. Drizzle over salad and toss to coat. Serve with frittata.
