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Chorizo, goat’s cheese and tomato frittata

A tasty frittata recipe from Darina Allen's One Pot Feeds All

Serving: SERVES 6-8


  • 10 large organic, free-range eggs

  • 1 teaspoon salt and lots of freshly

  • ground black pepper

  • 2 tablespoons chopped parsley

  • 2 teaspoons thyme leaves

  •  2 tablespoons chopped basil or marjoram

  • 75g Gruyère cheese, grated

  • 25g Parmesan cheese, grated

  • 110g goat’s cheese

  • 110–175g chorizo, merguez or saucisson de Toulouse, cut into 1cm dice

  • 450g cherry tomatoes, halved

  • 25g butter




  •  Either a good green salad or a tomato and basil leaf salad

  • rocket leaves


  1. Crack the eggs into a bowl and whisk in the salt, freshly ground black pepper, fresh herbs and grated cheese. Carefully fold in the chorizo and tomatoes.
  2. Melt the butter in a 22.5cm non-stick frying pan and when it starts to foam, tip in the eggs. Then arrange the goat cheese in blobs evenly over the top.
  3. There are two cooking methods: Either turn down the heat as low as it will go and leave the eggs to cook gently on a heat diffuser mat for 12 minutes, or until the underneath is set. The top should still be slightly runny. Then pop the pan under a pre-heated grill for 1 minute just to set the surface, but don’t let it brown.


    After an initial 3–4 minutes on the hob, transfer the pan to a preheated oven at 170ºC/gas mark 3 for about 15–20 minutes, or until the frittata is just set. I prefer this method.

  4. To turn out the frittata, slide a palette knife underneath to free it from the pan and carefully slide it onto a warm plate.
  5. To serve, cut into wedges and arrange some rocket leaves on top. Accompany with a good green salad or perhaps a tomato and basil leaf salad.


Enjoy for breakfast, lunch, dinner or a picnic, or cut into cubes to serve with drinks.