Little Leek and Chorizo Frittata

Serves 1

You can’t beat a frittata for a quick meal and although ours might not be authentic it is just as tasty.

As long as you have some eggs a few other ingredients and a little imagination this will make you a meal in minutes.


  • 10cm piece chorizo, sliced
  • 1/2 leek, thinly sliced
  • 2 large eggs, well beaten
  • olive oil
  • You’ll need a 15cm frying pan

To download a printable recipe card, just click on the icon.


In a frying pan, fry the chorizo until it releases its oil.
Remove the chorizo to a bowl using a slotted spoon.

Add the leeks and fry gently until soft, then transfer to the bowl with the chorizo. Leave to cool slightly.

Tip the beaten eggs into the chorizo and leeks, season with salt and pepper and stir to mix.

Heat your small frying pan with some olive oil and once hot, tip in the egg mixture. Cook on a medium to low heat until nearly set.

To finish the top place under a hot grill.

Turn out of the pan and serve.


Chorizo is traditionally a Spanish product but now many producers are making it in the UK. You could try a wild Scottish venison version from Great Glen Charcuterie.

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