This Potato and Chorizo Frittata is the kind of unfussy, flavour-packed dish that works just as well for a lazy weekend brunch as it does for a simple midweek dinner. Tender baby potatoes, smoky chorizo, sweet roasted red peppers and plenty of eggs come together in this simple Spanish-style frittata, delivering big comfort with very little effort. Serve it warm from the oven or let it cool slightly — it’s just as good at room temperature, if not better!
Ingredients for Potato Frittata with Chorizo
This Spanish-inspired potato and chorizo frittata uses a handful of everyday ingredients that work beautifully together:
- Baby potatoes – Parboiled first so they stay tender without falling apart.
- Chorizo sausage – Adds smoky depth and richness; no extra spices needed.
- Red onion & garlic – A gentle aromatic base that keeps the flavour balanced.
- Roasted red peppers (from a jar) – Sweet, soft, and already cooked for ease.
- Eggs & milk – The basis for any frittata recipe.
- Flat-leaf parsley – Freshens everything up.
How to Make Potato Frittata with Chorizo
This potato frittata with chorizo is simple, flexible, and hard to get wrong — even if frittatas aren’t something you make all the time.
1) Get the fillings ready.
Cook the potatoes until just tender, then slice. Brown the chorizo, then soften the onion and garlic in the same pan. Stir in the roasted red peppers off the heat so they warm through without overcooking.
2) Mix and assemble.
Whisk the eggs with milk, black pepper and parsley. Fold in the potatoes, chorizo and vegetables until evenly combined.
3) Bake.
Pour the mixture into a lightly oiled ovenproof pan and bake until just set in the centre and lightly golden on top. Let cool for a few minutes before slicing.
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Frittata
- Big flavour, minimal effort – Smoky chorizo brings depth and seasoning, so there’s very little extra work involved.
- Perfect for any meal – Just as good for brunch as it is for a relaxed lunch or easy supper.
- Make-ahead friendly – Delicious warm, at room temperature, or even straight from the fridge.
If this potato frittata with chorizo is your kind of recipe, you’ll find plenty of similar Mediterranean-inspired dishes to try next:
- Vegetable Frittata
- Potato Frittata with Asparagus
- Asparagus Frittata
- Spanish Potato Frittata
- Potato and Mushroom Tortilla
Potato and Chorizo Frittata
A Spanish-style potato and chorizo frittata with roasted red peppers. An easy, flavour-packed recipe perfect for brunch or everyday cooking.
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Ingredients
- 500 g baby potatoes, unpeeled
- 160 g chorizo sausage, thinly sliced or diced
- 1 small red onion, finely chopped
- 1 garlic clove, minced
- 125 g roasted red peppers from a jar (about 1 large pepper), chopped
- 8 large eggs
- 125 ml milk of choice
- 2 tablespoons finely chopped flat-leaf parsley, plus more to garnish
- Olive oil, as needed
- Sea salt and freshly ground black pepper, to taste
Method
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Preheat the oven to 375°F / 190°C (170°C fan-assisted).
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Cook the potatoes: Place the baby potatoes in a saucepan of cold, lightly salted water. Bring to a gentle simmer and cook for about 5 minutes, until just tender and easily pierced with a knife. Drain and set aside. Once cool enough to handle, slice thinly.
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Cook the chorizo: Heat a large ovenproof non-stick or cast-iron frying pan (about 26 cm) over medium heat. Add the chorizo and cook for 3–5 minutes, until lightly browned and the oils have released. Remove with a slotted spoon and transfer to a paper towel-lined plate. If necessary, carefully pour off excess oil, leaving about 1 tablespoon in the pan.
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Cook the vegetables: Reduce the heat to low and add the onion to the pan. Cook gently for 5–7 minutes, until soft and translucent. Add the garlic and cook for 1 minute more. Remove from the heat, stir in the roasted red peppers (this helps their flavour meld and removes excess moisture before they’re added to the eggs).
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Prepare the egg mixture: In a large bowl, whisk together the eggs and milk until well combined. Stir in the parsley and season with freshly ground black pepper and a small pinch of salt (go lightly, as the chorizo is already well seasoned).
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Assemble the frittata: Add the sliced potatoes, cooked chorizo, and onion mixture to the egg mixture. Gently stir to evenly distribute the fillings.
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Cook and bake: Wipe out the frying pan and add 1–2 tablespoons olive oil. Heat over medium heat, then pour in the egg mixture, ensuring everything is evenly spread. Transfer the pan to the oven and bake for 25–35 minutes, until the frittata is set in the centre and lightly golden on top.
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Serve: Remove from the oven and allow to cool slightly (5-10 minutes) before slicing. Garnish with fresh parsley and serve warm or at room temperature. Enjoy!
Notes
- Go easy on the salt. Chorizo and roasted peppers already bring plenty of seasoning.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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