Chorizo and new potato frittata

Step 1/ 5

• 200 g potatoes
• salt

• pot
• knife

Heat water in a pot set over medium-high heat. Salt, add potatoes, and cook for approx. 10 min. Drain and peel potatoes, then set aside to cool.

Step 2/ 5

• 5 g rosemary
• 4 eggs
• 2 tbsp cream
• ½ tsp paprika
• ½ tsp ground nutmeg
• ½ zucchini
• 100 g chorizo
• salt

• bowl
• whisk
• cutting board

Pick rosemary leaves from stems and finely chop. Crack eggs into a bowl and beat. Add cream, paprika powder, rosemary, and stir to combine. Season with salt and nutmeg and set aside. Trim the ends of the zucchini, halve lengthwise, and cut one half into slices and set aside. Slice potatoes and set aside. Slice chorizo.

Step 3/ 5

• vegetable oil for frying
• salt
• pepper

• oven
• ovenproof pan
• cooking spoon

Pre-heat oven to 180°C/350°F. Heat pan over medium-high heat and add vegetable oil. Transfer potatoes to the pan and sauté. Season with salt and pepper. Add zucchini and chorizo, toss to combine, and sauté for approx. 2 – 3 min. more.

Step 4/ 5

Add egg mixture to the pan and bake in oven at 180°C/350°F for approx. 10 min.

Step 5/ 5

• salt
• pepper
• bread for serving

Remove pan from oven. Season with salt and pepper to taste. Serve with sliced bread or baguette and enjoy!

Enjoy your meal!