CHORIZO AND RED PEPPER FRITTATA

An easy-to-prepare brunch is the ideal way to spend a leisurely Sunday morning

INGREDIENTS

• 30ml olive oil
• 3 potatoes, cooked, peeled and
• roughly cubed*
• 15ml butter
• 1 onion, peeled and chopped
• 1 garlic clove, crushed
• 1 red pepper, deseeded, and sliced
• 1 chorizo sausage, thinly sliced
• 5 eggs
• 125ml cream
• 30ml parsley, chopped
• 5ml fresh thyme leaves, chopped
• 50g Cheddar cheese, grated
• 10g Parmesan cheese, finely grated

TO SERVE (OPTIONAL):

• 3 red spring onions, sliced
• ½ red pepper, sliced and roasted
• 10g rocket or watercress leaves

METHOD

1. Place the olive oil in an 18–20cm non-stick ovenproof frying pan over a medium heat and fry the potatoes in batches, until golden. Remove with a slotted spoon and set aside.
2. Preheat the oven to 180°C. Melt the butter in the pan and fry the onion and garlic for about 4–5 minutes. Add the red pepper and chorizo sausage and fry for 3–4 minutes.
3. Add the fried potatoes to the pan. Place the eggs, cream, parsley and thyme in a bowl and whisk lightly to combine. Scatter the cheese over the ingredients in the pan and pour the egg mixture over the top.
4. Cook for 7–10 minutes without stirring, so the base can set. Place in the oven and bake the frittata for 4–5 minutes, or until the eggs are set. Grill for a further 1–2 minutes to lightly brown the top.
5. Garnish with spring onions, red pepper and rocket, if desired. Serve at once.

(Serves 4)

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