So, let me tell you about this chorizo and pepper frittata.
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 when I first made it I was shopping for ingredients and I saw this pack of chorizo and…well. I’m weak, I know.
I made this for the first time in 2012, when I’d first moved to London and was trying out new things on my then-boyfriend now-husband. Three years later, it’s still as delicious as it was the first time – especially since I’ve now removed the parsley, which I loathe. Even if it’s really, really un-photogenic.
- 400g cooked potatoes (About 500g raw)
- 4 eggs
- 4 spring onions
- 70g cooking chorizo
- 1 green pepper
- 30g cheddar
- A small handful of parsley
- 500g raw potatoes, diced
- 6 eggs
- 6 spring onions, sliced
- 100g cooking chorizo, cut into chunks
- 1 pepper, roughly chopped
- 40g cheddar, grated
- Salad to serve
- Boil the potatoes in salted water for 10 minutes. Drain
- Fry the chorizo until just cooked. Then add the potatoes, spraying well with spray oil. Fry for 5-10 minutes until coated in the chorizo oil and just getting crispy
- Mix together the eggs, peppers, and spring onion. Add salt and pepper and beat with a fork until everything is well combined
- 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 put it under the grill until it’s firm, golden, and the cheese has melted
- Slice into quarters and serve with salad