Chorizo Frittata
Chorizo Frittata



  • 1 tsp oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 200g chorizo, chopped
  • 6 eggs
  • 50ml milk
  • 1 clove of garlic, chopped
  • 200g cooked potatoes, chopped
  • 100g peas
  • 2 tbsp parsley, chopped
  • Salt and pepper
  • Preheat the oven to 200C. Fry the onion, bell pepper and chorizo for a few minutes in a little oil, until slightly coloured and the chorizo beginning to crisp. Meanwhile, beat the eggs in a jug with the milk, and season well with salt and pepper.
  • Stir in the potatoes and garlic to the chorizo mixture, and fry for a couple of minutes. Add the peas, then pour in the egg. Reduce the heat, sprinkle the parsley over the top, and fry for 2 minutes without stirring. Pop the pan in the oven to bake for 12 minutes, and when set, slide onto a serving plate and enjoy.
30 mins
4 serving
This recipe pairs perfectly with the Wirrega Vineyards 'Sfera' Tempranillo 2020 from Limestone Coast, Australia.

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