Serves: 4
Approx cost: €4.50
Approx calories (per serving): ~
Approx preparation and cooking time: 70 mins
Reading other food blogs is great fun because I see all sorts of things which I’ve never tried. Coming up in this post is a frittata. My wife claims she made one a few weeks ago, but for the purposes of this post, let’s assume I’ve never had one before (don’t think I have to be honest…) so when I saw the post “Frittata With Whatever The Hell I Could Find” over on My Grandparent’s Kitchen, and the result it yielded I knew I had to try and give it a shot myself. I love spinach and chorizo, so I knew that these had to be ingredients – leek and onion are awesome, and in the end I used cheddar, but wish I’d gone for something white and crumbly, such as feta, so take a look at my adapted recipe below and see what you think, and totally give this dish a try. It was a roaring success and I’m having slices of the remainder cold for lunch today!
Ingredients
Ingredients you'll need for this dish
– 6 Eggs
– 1 Leek
– 1 Onion
– Sliced Chorizo Sausage
– Big bag of fresh Spinach
– ~150g Cheddar or Feta cheese
– 2 decilitres Milk
– 2 tsps Olive Oil
You’ll also need
– Large Flan/Quiche Dish or oven-safe pan
Instructions
- Start off by washing slicing the leek and cutting up the onion. Add a teaspoon of olive oil to a large pan and heat on the stove. Add in the leek and onion and fry for a minute or so. The aim is just to “wilt” the leek and onion a little – make it sweat a bit, not to actually cook it through. Once you’ve done this, transfer the leek and onion to a large bowl and allow to rest while you move on to the next step.
- In a large saucepan, place a small amount of water on to boil and when boiling, throw in the spinach and place a lid on top. While the spinach is cooking – this will just take a couple of minutes – cut the cheese into small cubes. You can alternatively grate the cheese – entirely up to you!
- Once the spinach is done, drain and squish out all the excess water and add with the leek and onion and cheese into the large bowl. Add the slices of chorizo and mix well with a little salt and pepper to taste.
- Take your Large Flan/Quiche Dish or oven-safe pan and add the mixed vegetables into the bottom. If using a flan/quiche dish, you may find it useful to take the other 1 teaspoon of Olive Oil and rub it over the bottom and sides of the dish. Spread around the vegetables and then crack the 6 eggs into a large bowl or jug. Add in the milk and whisk well to incorporate some air for a minute or two. Pour egg mixture on top of the vegetables.
- Transfer to the oven and bake at around 160 degrees Celsius for about 30 minutes, or until the centre has set and the top is a nice golden, yellow colour. Remove from the oven and cut into slices – enjoy hot or cold, as a main course, or serve with salads and enjoy!
Nom nom
I had a fritatta not even a week ago, and this makes me want another one. Beautiful photos. Love the ingredients you chose.
Thanks! I loved it, although as I mentioned, I really think it would have been better with a crumbly white cheese, like feta. Also, I shouldn't have boiled the spinach before – it added a bit of water to the final dish which wouldn't have been there had it been raw – still super yummy though! What did you have in the one you made?
I'm with you on enjoying reading these blogs; mostly to get inspired! and this fritatta caught my eye by your using the chorizo. I know just the person who will love this dish. I'll take your advice and use a white cheese, but I'm wondering if a cojita cheese would work good keeping it in a more "spanish" theme?
Hi Linda, thanks for stopping by! I've never seen the cheese you mentioned, but I just had a little search for it and it sounds perfect, so definitely try it if you can get it! I'll probably try a ricotta and goats cheese mix next time I make it 🙂
Yum! I definitely would pick the cheddar over the feta. Not that I don't like feta, but cheddar with eggs – mmmmm. This looks really delicious. I haven't made a frittata since the first year we were married. Probably time to make one again. I definitely need to get a quiche/frittata dish though. 😉
Hehe, my wife bought me a Le Creuset dish from Amazon for Christmas. The first one which arrived was in about 100 pieces because they'd packed it with, I kid you not, literally 2 pieces of crumpled up brown paper. Fortunately they were good in exchanging it. It's rather large though so it's the perfect size for a frittata! 🙂
Well, doesn't this just look and sound fantastic! I used to work at Williams-Sonoma and did most of the demos/cooking there, and went on a frittata kick and made them all of the time. They were so easy to make using the Calphalon frittata pans–I was very tempted to invest in some! I can see feta cheese being delicious in this as well.
Thanks Caroline – It was the first time I'd made it and now I want to make them all the time – they're perfect to customise depending on your mood. Just looked up that Calphalon frittata pan – looks ingenious – perhaps something to add to my ever expanding collection of kitchen items 😀
I love spinach but never tried chorizo in a frittata before and I must say I am definitely intrigued. I love this recipe.. thanks for much for sharing. I’m definitely enjoying this blog so far
Thanks for stopping by! Chorizo is so great – did you ever try it on pizza? There’s a place nearby which sells the best chorizo and salami pizza – all the fat oozes out from the chorizo in cooking and soaks down to the crust so you have a kind of orange, roasted bread kinda thing going on… so yummy! 🙂