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Potato, Ham, Chorizo & Spinach Frittata

There’s something inherently comforting about a frittata. Maybe it’s the way the golden-browned top gives way to a soft, yielding interior, or perhaps it’s the endless possibilities for customization. For me, it’s a memory of Sunday mornings in my grandmother’s sun-drenched kitchen. The aroma of sizzling chorizo mingling with earthy potatoes, a symphony of scents that signaled the start of a leisurely day filled with family, laughter, and, of course, a generous slice of her signature frittata. It was a tradition I cherish, and one I’m thrilled to share with you through this recipe.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Servings: 6
Yield: 1 frittata
Dietary Type: Gluten-Free

Ingredients

1 chorizo sausage, thinly sliced
800g potatoes, peeled, cut into 4cm pieces (such as Coliban, washed)
100g sliced ham, quartered
100g baby spinach leaves
6 eggs
4 green shallots, ends trimmed, thinly sliced
1 bunch rocket, ends trimmed, washed, dried
1 bunch fresh chives, cut into 5cm lengths
30g shaved parmesan cheese
Salt and pepper to taste
Olive oil or cooking spray

Equipment Needed

Large saucepan
22cm (base measurement) non-stick frying pan (oven-safe is ideal)
Plate
Small bowl
Whisk
Grill (broiler)
Bowl for salad

Instructions

Begin by cooking the potatoes. Fill a large saucepan with salted boiling water. Add the potatoes and cook for 7-8 minutes, or until they are tender when pierced with a fork. Drain the potatoes thoroughly and set aside.
While the potatoes are cooking, prepare your other ingredients. Slice the chorizo, quarter the ham, and wash and dry the spinach. Chop the shallots and chives.
Heat a 22cm-diameter (base measurement) non-stick frying pan over medium-high heat. If you don’t have an oven-safe pan, you can transfer the frittata to a baking dish later. Add the sliced chorizo to the hot pan and cook, turning occasionally, for 3-4 minutes or until golden brown and slightly crispy. Transfer the cooked chorizo to a plate.
Add the drained potatoes to the same pan. Cook, turning occasionally, for 3-4 minutes or until they are golden brown on all sides. The goal is to achieve a nice crust on the potatoes for added texture and flavor.
Return the cooked chorizo to the pan with the potatoes. Add the quartered ham and baby spinach leaves. Cook, tossing everything together, for 1-2 minutes, or until the spinach wilts slightly.
Preheat your grill (broiler) on high.
In a small bowl, whisk together the eggs and thinly sliced green shallots. Season generously with salt and freshly ground black pepper.
Pour the egg mixture into the pan over the potatoes, chorizo, ham, and spinach. Reduce the heat to low and tilt the pan slightly to evenly distribute the egg mixture.
Cook the frittata on the stovetop for 4-5 minutes, or until the edges are set but the center is still slightly runny. It should resemble a very thick omelet at this point.
Carefully place the frying pan under the preheated grill (broiler). Cook for 3-4 minutes, or until the top of the frittata is golden brown and the center is just set. Keep a close eye on it to prevent burning. If your pan isn’t oven-safe, transfer the frittata to a greased baking dish before broiling.
While the frittata is under the grill, prepare the salad. Combine the rocket, fresh chives, and shaved parmesan cheese in a bowl. Toss gently to combine.
Once the frittata is cooked, remove it from the oven (or baking dish). Let it cool slightly before cutting it into wedges.
Serve the Potato, Ham, Chorizo & Spinach Frittata warm, accompanied by the fresh rocket salad.

Expert Tips & Tricks

Crispy Potatoes: For extra crispy potatoes, pat them dry with paper towels after draining. This will help them brown more effectively in the pan.
Even Cooking: Make sure to distribute the potato mixture evenly in the pan before adding the egg mixture to ensure even cooking.
Doneness Check: The frittata is done when the center is just set but still slightly moist. It will continue to cook slightly after being removed from the oven.
Customize: Feel free to add other vegetables like bell peppers, onions, or mushrooms to the frittata. You can also substitute the ham and chorizo with other meats or vegetarian options.
Prevent Sticking: Use a good quality non-stick pan or generously grease your pan or baking dish to prevent the frittata from sticking.
Make-Ahead Prep: You can cook the potatoes and chorizo ahead of time and store them in the refrigerator. This will save you time when you’re ready to assemble the frittata.

Serving & Storage Suggestions

Serve the Potato, Ham, Chorizo & Spinach Frittata warm or at room temperature. It’s delicious on its own or served with a side salad or crusty bread.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat individual slices in the microwave. Freezing is not recommended as the texture of the eggs may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	441.1 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	15.3 g	23%
Saturated Fat	5 g	25%
Cholesterol	233.4 mg	77%
Sodium	561.4 mg	23%
Total Carbohydrate	50.1 g	16%
Dietary Fiber	16.6 g	66%
Sugars	11.4 g	45%
Protein	35.3 g	70%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian: Omit the ham and chorizo for a vegetarian frittata. Add extra vegetables like bell peppers, zucchini, or mushrooms.
Spicy: Add a pinch of red pepper flakes to the egg mixture for a spicy kick. You can also use spicy chorizo.
Cheesy: Use a different type of cheese, such as cheddar, Gruyere, or feta. You can also add a dollop of ricotta cheese to the top of the frittata before broiling.
Herby: Experiment with different herbs like thyme, rosemary, or oregano.
Dairy-Free: Omit the parmesan cheese or substitute with a dairy-free alternative.
Sweet Potato: Substitute regular potatoes with sweet potatoes for a sweeter flavor.
Seasonal: Use seasonal vegetables like asparagus in the spring or butternut squash in the fall.

FAQs (Frequently Asked Questions)

Q: Can I make this frittata ahead of time?
A: Yes, you can cook the frittata ahead of time and store it in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.

Q: Can I freeze this frittata?
A: Freezing is not recommended as the texture of the eggs may change. It’s best to enjoy it fresh or store leftovers in the refrigerator.

Q: Can I use a different type of sausage?
A: Absolutely! Feel free to substitute the chorizo with your favorite type of sausage, such as Italian sausage or breakfast sausage.

Q: Do I need to use an oven-safe pan?
A: If you don’t have an oven-safe pan, you can transfer the frittata to a greased baking dish before broiling.

Q: Can I add milk or cream to the egg mixture?
A: Adding a splash of milk or cream will make the frittata richer and creamier, but it’s not necessary.

Final Thoughts

I hope you enjoy this Potato, Ham, Chorizo & Spinach Frittata as much as my family and I do. It’s a versatile and satisfying dish that’s perfect for breakfast, brunch, lunch, or dinner. Don’t be afraid to experiment with different ingredients and make it your own. I’d love to hear about your creations! Share your feedback and tag me in your photos—and perhaps consider pairing it with a crisp, dry rosé for an unforgettable meal.

Potato, Ham, Chorizo & Spinach Frittata Recipe