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easy &quick

Potato and Chorizo Frittata

QimiQ Benefits

  • Oven baked dishes remain moist for longer
  • Full taste with less fat content
  • Problem-free reheating possible

Minutes

25

Difficulty

easy

Potato and Chorizo Frittata
Potato and Chorizo Frittata

Ingredients

For 4 portions

  • 375g

    QimiQ Cream Base

  • 60g

    Butter

  • 300g

    Waxy potatoes, peeled

  • 200g

    Courgette(s), thinly sliced

  • 80g

    Leek, finely sliced

  • 100g

    Red pepper(s), diced

  • 5

    Egg(s)

  • 100g

    Sour cream 15 % fat

  • Salt

  • Black pepper, freshly ground

  • Ground nutmeg, ground

  • Rosemary, chopped

  • 100g

    Chorizo [Spanish paprika salami], sliced

  • 120g

    Sheep’s cream cheese

Preparation

  1. Grease a fireproof pan or an ovenproof dish with butter.
  2. Spread the potato and courgette slices onto the bottom of the pan and place the remaining vegetables on top.
  3. Mix the QimiQ Sauce Base, eggs, sour cream and spices well and spread onto the vegetables.
  4. Spread the chorizo and sheep’s cream cheese onto the frittata and bake at indirect and low heat and covered on the grill.
Some doughy looking food

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