CHORIZO &
FETA FRITTA

YIELD: Serves 8-10

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INGREDIENTS

  • 170 g (1 sachet) White Sauce R/P (08432025)
  • 4 cups Milk
  • 16 large Eggs, beaten
  • 2 large Potatoes, thinly sliced
  • 75 g Butter/ Margarine, melted
  • 2 medium Onions, thinly sliced
  • 400 g Chorizo, diagonally sliced/cubed made using Chouricos R/P (02077005)
  • 20 g Seven Colours Grill Seasoning™ (04639010)
  • 30 Cherry tomatoes, halved
  • 100 g Feta, cut into cubes
  • 1 Tbsp Fresh coriander, finely chopped
  • 2 cups Cheddar cheese, grated

METHOD

1. Preheat an oven to 180°C. Grease an oven dish or skillet with oil or non-stick spray. 2. Mix the White Sauce R/P and milk together, add the eggs and mix until combined and lump free. Do not cook. 3. Layer the sliced potatoes over the base of the dish. Brush the potatoes with 25 g of the melted butter. 4. Place in the oven and bake for 15 - 20 minutes or until potatoes are golden brown and cooked through. 5. Add remaining melted butter to a pan and fry the onions until cooked and caramelized. Add the chorizo and fry for ± 1 minute. 6. Add the Seven Colours Grill Seasoning™ and cherry tomatoes and fry for further ± 1 minute. Remove from heat. 7. Mix feta and coriander into the onion and chorizo mixture. Layer mixture evenly over cooked potato base. 8. Pour the white sauce and egg mixture over the filling. Sprinkle the cheese on top. 9. Bake for 20 - 25 minutes or until set. Remove from the oven and allow to stand for ± 10 minutes before cutting to serve.