Frittata with chorizo

Ingredients
4 or 5 medium potatoes washed, chopped into chunks and boiled until tender
1 medium onion sliced
8 eggs
1/2 cup milk
1 cup fresh bread crumbs
2-3 cups finely chopped vegetables of your choice e.g. carrot, peas, capsicum, mushroom, green beans - whatever you fancy as posh or as basic as you like - frozen mixed veg works fine too.
300-500g chorizo sliced
2 cups grated cheese (Edam melts well, but cheddar is tastier)
herbs, dried or fresh of your choice - an Italian mix with basil and oregano works well - to your taste
paprika or moroccan spice mix (to sprinkle on cheese before grilling)
1-2 cloves garlic crushed

Method

  1. Heat olive oil in a large wide pan that can be used on the stove top and in the oven.
  2. Saute pre-cooked potato and sliced chorizo with the garlic and onion until the onion softens and the potato and chorizo begins to brown.
  3. Add other vegetables and saute with the onion, chorizo and potato
  4. Lightly beat the eggs with the milk, herbs, salt and pepper
  5. Add the bread crumbs to the egg mixture and stir through
  6. Pour the egg mixture into the pan with the vegetables and sausage stir to mix and to ensure it fills the base of the pan
  7. Cook without stirring until the egg mixture begins to set
  8. Sprinkle cheese over the top of the egg and sprinkle with paprika or moroccan spices - add parsley if you wish
  9. Place the pan under a hot grill to melt the cheese and brown the top
  10. Serve in wedges with a crisp green salad
Variations
Can be made as a vegetarian dish.  Bacon, smoked chicken or other sausage can be used in place of the chorizo.

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