Prawn and Chorizo Spanish Frittata by Tessa McKnight

Prawn and Chorizo Spanish Frittata by Tessa McKnight

Posted by Competition Entrant on 09/12/2013

  • Blog post
  • 5 of 5 4
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people

Ingredients

150g of chorizo, sliced
175g of cooked, peeled king prawns
5 eggs
1 ½ tbsp of semi skimmed milk
1 green pepper
½ a red pepper
1 small onion
100g frozen peas, defrosted
Black pepper
Salt
Cayenne pepper
Extra virgin olive oil

Entered by Tessa McKnight on 26/11/2013

This was a recipe I tried out for my partner who is a lover of seafood and Spanish cuisine!

Method

  1. In a frying pan, heat the oil. Chop the onion and chorizo and add to the pan. Sprinkle a little cayenne pepper over the chorizo and onion. Fry until the chorizo begins to crisp off slightly and the onion becomes soft. 
  2. Chop the peppers into thin slices and add to the frying pan. 
  3. Add the peas and prawns and fry for about 2 minutes. 
  4. Break the eggs into a jug with the milk and beat. Season the egg mixture then add to the frying pan. Turn the heat down to a low heat and leave for about 10 minutes so that the frittata cooks through but the top remains runny.  
  5. Heat the grill and place the frying pan under it. If your pan has a plastic handle, wrap it in tin foil to prevent it from melting. 
  6. Grill the frittata for 3-4 minutes or until the top begins to turn crispy golden brown and bubbles slightly. 
  7. Serve warm with fresh salad (I used rocket salad with the other half of the red pepper and some cherry tomatoes…and chips 

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Ingredients

150g of chorizo, sliced
175g of cooked, peeled king prawns
5 eggs
1 ½ tbsp of semi skimmed milk
1 green pepper
½ a red pepper
1 small onion
100g frozen peas, defrosted
Black pepper
Salt
Cayenne pepper
Extra virgin olive oil

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