This Chorizo, Cheese & Red Pepper Frittata recipe was inspired by a TV programme about eating well for less. I just added my special magic to it and it tastes divine. Replace the chorizo for ham if you don’t like it. Enjoy!
Prep time: 10 mins
Cooking time: 35 mins
Total time: 45 mins
2 medium-large potatoes, peeled and quartered
225g chorizo cut into small dice
6 spring onions, finely chopped
1 red Pepper cut into dice
100g cheddar or gruyere cheese, grated
Salt and pepper to taste
Cook the potatoes in boiling salted water for 15-20 mins or until cooked through.
Drain and leave to cool slightly in a colander before cutting into cubes.
Heat a non-stick frying pan, preferably 20 cm in diameter.
Fry the diced chorizo and red pepper, until golden and the red pepper has softened, then drain off any excess fat.
Add the butter, diced potatoes and half the spring onions, cooking for a few mins over a low heat.
Preheat the grill.
Whisk the eggs, adding half the grated cheddar cheese, season with salt and pepper to taste.
Pour the egg mixture over the chorizo and potatoes.
Stir gently in the pan for a few mins, allowing the tortilla to cook over a very low heat until it begins to set, leaving just a moist surface.
Sprinkle the remaining spring onions and Cheddar on top and warm under the grill until the top has set and the cheese melted.
Cut the tortilla into wedges to serve.