A thick slice of Spanish omelette, packed with chorizo, peas and potatoes, can be enjoyed hot or cold. Keep a few slices handy in the fridge for lunches or a speedy midweek tea.
Ingreadient
- 1 tsp rapeseed oil
- 1 onion, roughly chopped
- 1 red pepper, seeds removed, chopped
- 200g/7oz chorizo, skin removed and roughly chopped
- 6 free-range 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
- green salad, to serve
- sea salt and freshly ground black pepper
Direction
- Preheat the oven to 200C/180C Fan/Gas 6. Heat an ovenproof frying pan on the hob until just hot, then add the oil, onion and red pepper and fry for 2 minutes, until just softened. Turn the heat up, add the chorizo and cook for 3-4 minutes until it has released its oil and is crisp around the edges. The mixture will go a lovely red colour.
- Meanwhile, crack the eggs into a large jug and whisk with the milk, a pinch of salt and plenty of black pepper.
- Add the garlic and potatoes to the chorizo mixture and fry for another 2 minutes, stirring gently, until just hot through. Add the peas and cook for another minute, until the whole mixture is hot.
- Pour in the egg, stir briefly, turn down to a medium heat and scatter the parsley over the top .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 minute then check again.
- Place the pan in the oven and bake for 10–12 minutes. When the top is bubbled up and slightly golden use a tea towel to grab the handle and give the pan a gentle shake. If the middle wobbles it needs a little longer. If it’s fairly firm, put it aside to cool slightly.
- Slide the frittata out of the pan onto a plate. You can serve this hot or cold but make sure to let it cool to room temperature before storing it in a sealable container in the fridge. Cut it into slices and serve with a green salad.
