So, let me tell you about this recipe.
It was originally going to be vegetarian. It was, I swear. I know that my vegetarian section is woefully empty and I need to fill it with more recipes. I do. But then I was shopping and I saw this pack of chorizo and…well. I’m weak, I know.
My mum makes the most amazing frittatas, and this was my attempt to match her skills. I think I did a pretty good job, actually. This takes a while to make but is pretty faff-free, and it’s definitely worth it. We had ours with some Reggae Reggae sauce, and quite frankly even writing about it is making me hungry again.
- 400g cooked potatoes (About 500g raw)
- 4 eggs
- 4 spring onions
- 70g cooking chorizo
- 1 green pepper
- 30g cheddar
- A small handful of parsley
It’s easiest if you start by preparing everything. Dice the potatoes, then slice them so you end up with small slices. Dice the chorizo. Then chop the peppers into chunks, chop the parsley and slice the spring onion. Get the cheese grated for when you need it.
Fry the chorizo until just cooked. Then add the potatoes, spraying well with Fry Light. Fry for 5-10 minutes until coated in the chorizo oil and just getting crispy.
Mix together the eggs, spring onion and chopped parsley. Add some salt and pepper to taste. I always do this in a large mug and beat with a fork — it’s just easier.
Heat the grill to medium-high. Then tip the eggs into the pan, quickly mixing everything together. Lower the heat and sprinkle the cheese over the top.
After 5-10 minutes, the egg will be just about set. Take the pan off the heat and pop it under the grill until it’s firm, golden and the cheese has melted.
Slice it into quarters and serve it, either on its own or with salad. Not going to lie, Garry and I had half each. It was just too good not to.