Red pepper, chorizo & new potato frittata

A frittata is started on the hob and finished in the oven, whereas
 a tortilla is cooked entirely on the hob. In this flavoursome dish, Orlando Murrin combines the best of both worlds.


1 tbsp olive oil

150–200 g baby new potatoes, scrubbed and halved

50 g cured chorizo, cut into thin semi-circles (see Trick of the Trade)

4 eggs, any size

4 tbsp double cream

2 tsp flour

1 tsp smoked paprika

75–100 g grated Cheddar, plus a little extra to finish

a small bunch of fresh basil, roughly chopped

20 g butter

80 g roasted red peppers (about 1⁄2 a 230-g jar, drained), sliced


Heat the oil in a medium frying pan (one with a lid) and fry the potatoes and seasoning, covered, for 20–25 minutes until golden and tender, shaking the pan occasionally. (If more convenient, you can do this in
a small roasting tin or pan at 180°C fan/200°C/400°F for 25–30 minutes.) Add the chorizo for the last couple of minutes, then remove to a heatproof bowl with a slotted spoon (no need to wash the pan).

Mix the eggs, cream, flour, paprika, cheese and basil in a bowl with a good amount of seasoning.

Heat the butter in the same frying pan till the foam has died down, then pour in the egg mixture. After a minute, lift the edge (as if making an omelette) to let the uncooked egg flow underneath. When there is no more uncooked egg, scatter the potato mixture and red peppers over. Lower the heat and cook, covered, for 2–3 minutes, until you can look underneath and see (and smell) that the base has browned.

Scatter with a little extra cheese and bake, uncovered, at 170°C fan/190°C/375°F for 4–8 minutes, till golden and beginning to puff.

Remove from the oven, leave in the pan for a minute, then cut into slices with a spatula and slide onto plates to serve.



Chorizo is a confusing subject, including how to pronounce it. (Chor-ee-so or chor-ee-tho? Take your pick.) It comes in cured versions – like salami – which can be eaten as snacks; as fresh sausages (sometimes called ‘cooking chorizo’), which need to be cooked; or even a paste. For this dish, use the cured variety, either picante (spicy) or dulce (mild), as you prefer.


This recipe is from Two's Company by Orlando Murrin. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.