03 January 2013,02:11 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
25 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Melt the butter over medium heat in a large skillet. Add the onion, bell pepper and tomatoes. Stir well to coat in butter, cook for about 2 minutes or until soft.
  • Mix in the potatoes, chorizo, and olives. Cook for further 5 minutes.
  • Beat the eggs with the milk and salt and pepper to taste in a small bowl.
  • Pour over the vegetables in the skillet and reduce the heat to low. Cook the eggs and tilt the skillet to let the liquid run to the outside.
  • Preheat the broiler to high. When the eggs are mostly set, with a small wet patch in the middle, sprinkle over the cheese.
  • Place the skillet under the broiler and cook for 2 minutes or until the cheese has melted.
  • Remove the skillet from the broiler and let the fritatta cool before cutting into wedges or squares. Garnish with salad greens and pimiento strips, then serve.


  • 2 tomatoes, seeded and diced
  • 2 small cooked potatoes, diced
  • 150 grams chorizo or salami, chopped finely
  • 50 grams butter
  • 1 small onion, chopped finely
  • 1 small green or red bell pepper, seeded and chopped finely
  • 9 green or black olives, pitted and chopped finely
  • 75 grams Cheddar cheese, grated
  • 9 large eggs
  • 2 tablespoon milk
  • Salt and pepper, to taste
  • Mixed salad greens and pimiento strips, to garnish

6 comments for “Chorizo and Olive Frittata”

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