This is a cross between an Italian frittata and a Spanish omelette. I was using up the remains in the vegetable draw of the fridge for this particular dish, but I always keep a chorizo sausage at the ready as we have variations on this theme on a regular basis. I regard it as an ‘I cant be bothered to cook dish’, as it doesn’t take long to throw together and always looks amazing.

Red Pepper and Chorizo Frittata

Serves 6

10 medium or large eggs

1 red pepper deseeded and sliced

1 yellow pepper deseeded and sliced

10-12 baby vine tomatoes

200g cooked new potatoes

10-12cm piece of chorizo sausage, sliced

15g fresh basil, torn or cut into strips

20g parmesan cheese, grated

Salt and freshly ground black pepper

olive oil for cooking

Method:

Heat the oven to 200c/gas6

Break the eggs into a large bowl and lightly whisk.

 

Add in the torn basil and mix. Season with a good pinch of ground black pepper and salt. Set aside while you sauté the vegetables.

Heat a couple of tablespoons of olive oil in a 30cm frying pan. Sauté the sliced peppers and the chorizo for  about five minutes until the peppers are soft and the chorizo has coloured slightly.  Slice or halve depending on their size the cooked potatoes and add them to the frying pan along with the whole baby tomatoes. Stir well to cover in the lovely chorizo coloured juice.

 

Pour the egg and basil over the cooking vegetables. Shake the pan gently to ensure an even spread.  reduce the heat and cover the pan with a lid. Cook the Frittata gently for about 10 minutes or until the egg is nearly set all the way through.

Remove the lid and scatter the cheese over the top of the cooking frittata. Put the pan uncovered into the hot oven for 5 minutes to brown the cheese and complete the cooking of the egg.

Be careful when you remove the pan form the oven as the handle will be very hot.  Loosen the base of the frittata with a spatula and slide it gently onto a warm serving platter.