Home Recipes Spanish Chorizo, Bacon & Rice Frittata

Spanish Chorizo, Bacon & Rice Frittata

  • Easy
  • Serves 6 - 8

A great use of leftovers no matter which rice variety you use, our frittata recipe is a quick, easy and tasty lunchtime offer that your customers won’t forget.

Top Tip: This dish is perfect for using up leftovers in the kitchen, making a delicious lunch time menu item.



250g Tilda Easy Cook Basmati or Tilda Easy Cook Long Grain Rice, cooked and chilled
115g Spanish chorizo ring, chipped into small chunks
3-4 rashes streaky bacon, chopped into small pieces
1 medium onion, diced
1 garlic clove, grated
1 red pepper, diced
10 eggs
1 tsp paprika
45g fresh parsley
50ml whole milk
75g cheddar cheese
Salt and pepper, to taste

  1. Heat 1-2 tbsp of oil over a medium heat in a 25cm skillet or 25cm shallow casserole pan.
  2. Add chorizo, bacon and onion and cook until onion is soft and bacon is cooked through, (approx. 6-8 minutes). Add red pepper and garlic and cook for a further minute.
  3. Stir in cooked rice, paprika, salt and pepper and heat for a further minute.
  4. Meanwhile in a bowl whisk eggs, milk and parsley, then pour evenly over chorizo mixture. Cover and cook on medium heat for approximately 8 minutes, or until the bottom and sides are firm and top is almost set.
  5. Top with cheese then transfer to a preheated oven at 180˚C for 4-5 minutes (until the cheese is bubbly and the frittata is set).
  6. Leave to cool for 5 minutes and then cut into 6-8 slices and serve.
  7. While this dish is best served hot, it is also delicious eaten cold and can be refrigerated for 24 hours and reheated.

It looks like your language preference is English (United States). Click here to switch sites.