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Updated: Dec 28, 2021

Prep Time 10 minutes - Total Time 20 minutes - Serves 4

This is one of those quick and easy recipes that you can knock up in no time. Perfect for lunch or dinner sat in the garden with a salad and a glass of wine. It’s even great the following day cold for breakfast, minus the wine please.

As long as you have eggs you can bang out a frittata with anything you have hanging about in the fridge. But this is my favourite combo.

(You will also find this recipe on page 54 of my book Richard’s Family Favourites click here)


  • Half a chorizo sausage, peeled & cut into thick slices.

  • 300 g of tin new potatoes, drained & cut in half.

  • 150 g cooked king prawns.

  • 1 roasted red pepper cut whatever way you like, from a jar.

  • 1 small red onion cut into quarters.

  • 6 eggs.

  • A handful of fresh chopped parsley.

  • Chilli flakes to taste.

  • 50 g of Feta cheese.


  1. Start by preheating the oven to 200℃ then in an ovenproof non-stick pan add a splash of olive oil and over a medium- high heat fry the chorizo, onions and potatoes, season and cook till they just start to get crispy.

  2. While you are waiting for that to happen whisk the eggs then add the peppers, parsley (reserve a little for garnishing), chilli flakes, season and mix.

  3. Once the chorizo and potatoes are done add the prawns and give it a good mix. Next, pour the egg mixture into the pan and give it a shake. Crumble the feta on top and pop into the oven for around 6 minutes. You want it so that the middle has just set. Once out of the oven sprinkle with the leftover parsley, serve with a little side salad, then you're good to go.

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