Extract from Happy Go Paleo by Irena Macri, photography by Brooke Holm, published by Viking on 23 September 2015, RRP $34.99
Frittata of Potato, Chorizo, Caramelized Onion & Black Olives
Preparation time: 15 minutes Cooking time: 25 minutes
500 grams brushed white potatoes, peeled and halved
1 teaspoon coconut oil
200 grams mild chorizo,
sliced 1 large brown onion, quartered and sliced
4 tablespoons olive oil
2 cloves garlic, finely chopped
12 black, semi-dried olives or Spanish olives, pitted and chopped
ground black pepper, chopped parsley, to serve
Place the potatoes in a small saucepan and cover with cold water. Bring to the boil and cook, uncovered, for 10 minutes. Strain, rinse under cold water and thinly slice.
While the potatoes are cooking, heat the coconut oil in a deep frying pan over medium heat. Add the chorizo and cook for 2–3 minutes on each side, until browned. Remove to a plate and reserve the chorizo fat and juices in the pan. Once the chorizo has cooled down, dice it roughly.
Add the onion and olive oil to the frying pan and cook over low–medium heat for 5–7 minutes, stirring a few times, until soft and golden. Add the garlic, sliced potato, chopped olives and chorizo, and stir through.
In a bowl, whisk and season the eggs with a generous pinch of sea salt and some black pepper. Pour over the potatoes and rotate the pan to spread the egg mixture evenly. Cover with a lid and cook over medium heat for 3–4 minutes until cooked through the bottom half. Pop the pan under a hot grill for a further 3 minutes, until golden brown on top. Sprinkle the chopped parsley over the top to serve.
This dish is well balanced in most nutrients
but it’s particularly high in vitamin C, selenium and potassium.
Per serve: 570 calories, 30 grams carbohydrates, 41 grams fat, 4 grams fibre, 23 grams protein.
Tip: For a vegetarian version, simply omit the chorizo. Regular sausage or even some salami can be used instead of chorizo. Sweet potato can be used instead of white potato if avoiding nightshades.