Prawn & chorizo frittata

Prawn & chorizo frittata

By Good Food
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(17 ratings)
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Prep: 10 mins Cook: 25 mins

Easy

Serves 2
Never tried seafood with spicy chorizo? Give it a go in this simple supper for two

Nutrition and extra info

Nutrition: per serving

  • kcal387
  • fat25g
  • saturates7g
  • carbs8g
  • sugars4g
  • fibre3g
  • protein34g
  • salt2.11g
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Ingredients

  • ½ onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g chorizo, sliced
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 eggs, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 85g cooked, peeled prawn
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 100g frozen pea, defrosted
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • leafy salad, to serve

Method

  1. Heat grill to medium. In a 20cm frying pan, fry the onion and chorizo in the oil over a low heat. Cook for 4-5 mins, stirring occasionally until the onion is soft.

  2. Take the pan off the heat, pour out any excess fat from the chorizo, then stir in the beaten eggs and milk with some seasoning. Stir in the prawns and peas and return to a low heat for 10-12 mins until all but the very top of the frittata is set. Flash it under the grill until golden (keep the handle away from the heat). Serve in wedges with a leafy salad.

  • Recipe Tip

    Cooking under the grill

    If your frying pan has an ovenproof handle it will be fine under the grill – just remember to wear oven gloves when removing it. If the pan has a plastic handle, make sure you leave the handle sticking out of the grill away from direct heat – or wrap it in some foil before grilling.

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Comments, questions and tips

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kfurber
14th Sep, 2016
3.05
Pleasant but nothing spectacular, a little bland.
andyhopkins
22nd Jun, 2013
Enjoyed and will try variations. I also like with frankfurters, or spring onion and capsicums.
tipsylaney
4th Jan, 2013
3.05
Not bad, but not great. The combination of flavours didn't live up to my expectations. Some fresh herbs would help I'm sure as the overall flavour was rather bland, but I won't bother to make this again.
ukpete
14th Aug, 2012
Nice!. I didn't have any prawns so just made a Chorizo and Potato Frittata. This worked very well. I'll definitely make it again.
fancypants76
9th Aug, 2012
5.05
Just made this, used spring onion and added sliced new potatoes with the chorizo, and fresh mint with the egg. It was delicious, the chorizo really gave a fabulous savoury note. Have had to stop myself eating the other half!
becstick
8th Feb, 2012
5.05
Another quick & tasty recipe
katieb47
10th Jul, 2011
4.05
Loved this - didn't have the right sized pan so ended up using more eggs and still not as deep as I would have liked but didn't affect the flavour. Had some cold which was good but not as good as when hot. Used ready chopped cooking chorizo from Sainsburys as I had some in the fridge - worked well.
ladytl
24th Jan, 2011
3.05
Lovely recipe just season to suit your taste but great for quick supper.
buffduffdan
24th Oct, 2010
5.05
Really loved this frittata! Tasty and easy :)
Frantic Flapjack
20th Apr, 2010
5.05
Top marks for this one. I seasoned it well and it was really tasty and cooked beautifully. Best frittata recipe I've tried so far.

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