Frittata Recipe

Frittata is a great way to use up whatever veg you have in the fridge and makes a lovely meal hot or cold. Although the recipe below has peppers and peas in you can use green beans, sweetcorn, courgette, broccoli (anything works – just give it a try!!) You could even put in a handful of grated cheese.

 Ingredients

• 1 tsp oil
• 1 onion, roughly chopped
• 1 red or yellow pepper, seeds removed, chopped
• 35g/1oz chorizo, skin removed and roughly chopped (you can use ham instead if you prefer but the cherizo gives a lovely flavour! – or for vegetarian just leave out the meat!)
• 6 eggs
• 50ml/2fl oz milk
• 1 garlic clove, finely chopped
• 200g/7oz cooked potatoes, roughly chopped
• 100g/3½oz frozen peas
• 2 tbsp chopped flatleaf parsley
• sea salt and freshly ground black pepper

Method

* Preheat the oven to 200C/180C Fan/Gas 6.

1. Heat an ovenproof frying pan on the hob until just hot, then add the oil, onion, garlic and red or yellow pepper and fry for 2 minutes until just softened. Turn the heat up, add the chorizo and cook for 3-4 minutes until the chorizo has released its oil and is crisp around the edges. The mixture will go a lovely red colour.
2. Meanwhile crack the eggs into a jug and whisk with the milk. Add a pinch of salt and some freshly ground pepper
3. Add the potatoes to the chorizo mixture in the pan and fry for another 2 minutes, stirring, until just hot through. Add the frozen peas and cook for another minute until the whole mixture is hot through.
4. Keeping the heat up high, pour in the egg mixture and stir briefly, then after a minute turn the hob down to a medium heat. Scatter the parsley over the top.
5. Fry without stirring, for 1-2 minutes, then carefully lift the edge of the frittata with a spatula to check if it is cooked and golden-brown underneath. If it isn’t, cook for another 1 minute then check again.
6. Put the entire pan in the oven and bake for 10-12 minutes. When the top is golden brown check to see if it’s cooked (it should be firm in the middle ) if cooked bring out and cool slightly before serving. If not return to the oven for another 5 mins and check again.
7. Slide the frittata out of the pan onto a plate or chopping board if your taking it to the table, or serve straight from the pan. Great with green salad. If you’re having it cold it can be made earlier in the day (or the day before), just leave to cool and then cover and refrigerate.