A frittata is a good family dish. It is really a big king size omelette that is good for sharing and it is also a great way to use up bits and pieces in your fridge. I prefer to eat them hot, however they are just as good served cold.
I tend to make my frittata up as I go along by grabbing what is available out of my fridge. A great combination is goat’s cheese, peas and broad beans or you could just add a variety of vegetables such as courgettes, tomatoes with a tiny bit of chopped up chilli. The one I made today had chorizo and a number of vegetables. It got a big thumbs up from my children.
A ring of chorizo
A handful of new potatoes, boiled
A handful of baby tomatoes
A bunch of spring onions, chopped
A couple of heaped tablespoons of roasted tomatoes
Dash of milk
Salt and pepper
1. Skin and chop the chorizo and add it to a frying pan. Gently fry the pieces of chorizo until they start to take on a little colour and the pieces are sizzling in the pan.
2. Chop the new potatoes into bite size pieces and add them to the chorizo, add the baby tomatoes and cook for 5 minutes so that they start to take on some of the flavour of the chorizo.
3. Add the chopped spring onions and roasted peppers. Cook for 2 minutes.
4. In a separate bowl break the eggs, add the dash of milk, season and beat the mixture.
5. Add the egg mixture to the chorizo and vegetables. Gently stir the mixture so that the egg coats all of the ingredients. Now cook the frittata for about 8-10 minutes.
6. Turn on your grill so that it is hot. Take the frying pan off the hob and place it under the grill to cook the top of the frittata. Cook for about 3-4 minutes making sure that the egg is cooked.
7. Turn out the frittata on to a plate and serve with a salad.