Chorizo and Potato Savoury Frittata

Name: Thermomix recipe: Chorizo and Potato Savoury Frittata
Prep time: 35 min
Cook time: 55 min
Ingredients: 2 dried red chillies; 4 cloves garlic; 1 Teaspoon cumin seeds; 20 Grams Extra Virgin Olive Oil (EVOO); 1 Tin tomatoes; 1 Teaspoon pink salt flakes; 1 Tablespoon dark brown sugar; 600 Grams red skinned potatoes; 100 Grams red onion cut in pieces; 300 Grams cured chorizo, cut in pieces; 1 lime, juice only; 1 Punnet cherry tomatoes - heirloom; 6 eggs; 300 Grams cream; 1 Teaspoon pink salt flakes; 1 Teaspoon freshly cracked black pepper

Serves 6 Prep Time 35 minutes Cook Time 55 minutes Rated: Print

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This dish! It is soo good. I rarely make it as I will undoubtedly eat it all in a couple of days, so when there is a crowd anticipated, I trot it out.

This is a great recipe to make ahead for a lazy Sunday brunch with friends, a Mother's Day brunch for the family ( hopefully you're not making it on that occasion) and will keep for up to 3–4 days in the fridge. It is delicious hot or cold, and the tomato sauce is fantastic by itself. Simply reheat the frittata … and you are going to want more of that sauce. Now, where did I put those dried chillies?

The sauce is also fantastic as a pantry item for anything you think needs a kick. So much so that we wrote a tweaked version of it HERE. Go ahead, enjoy. (Margaritas all round I say!)

Need

Spicy Sauce
2 dried red chillies
4 cloves garlic
1 Teaspoon cumin seeds
20 Grams Extra Virgin Olive Oil (EVOO) BUY
1 Tin tomatoes
1 Teaspoon pink salt flakes BUY
1 Tablespoon dark brown sugar
Frittata
600 Grams red skinned potatoes
100 Grams red onion cut in pieces
300 Grams cured chorizo, cut in pieces
1 lime, juice only
1 Punnet cherry tomatoes - heirloom
6 eggs
300 Grams cream
1 Teaspoon pink salt flakes BUY
1 Teaspoon freshly cracked black pepper

Do

1: Place chillies, garlic, cumin and EVOO into the Thermomix bowl and chop 5 sec/speed 6. Scrape down sides of bowl and sauté 6 min/Varoma/speed 1. Add tomatoes, salt and sugar to bowl.
2: Prepare potatoes by slicing into 1 cm thick slices (without peeling) and placing into steamer dish. Set steamer into position and steam over sauce as you cook 20 min/Varoma/speed 3.
3: Place potatoes into an oiled ovenproof dish and set aside. Scrape out sauce and set aside. Rinse bowl.
4: Preheat oven to fan-forced 160°C.
5: Place red onions, chorizo and lime juice into the Thermomix bowl and chop 8 sec/speed 8. Scrape down sides of bowl and cook 7 min/Varoma/speed 1.
6: Spoon across potatoes. Top with tomato sauce and spread evenly.
7: Slice tomatoes in half and arrange across the top of the sauce.
8: Place eggs, cream and seasoning into the Thermomix bowl and blend 10 sec/speed 10.
9: Pour over chorizo and tomatoes. Bake for 50–60 minutes or until puffed and golden, and set in the centre.

Served with

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!