Ingredients
11 total- 100 g of spanish chorizo ring
- 300 g of baby new potatoes, cooked and sliced
- 2 handfuls of baby leaf spinach
- 3 tablespoons of olive oil
- 1 red onion, peeled and sliced into half moons
- 2 romano peppers, deseeded and cut into thin strips
- 1 tsp of sweet smoked paprika
- 20 g of flat-leaf parsley, finely chopped
- 20 g of fresh thyme, leaves pinched off and chopped
- 100 g of manchego cheese, grated
- 8 eggs, whisked into a bowl and seasoned with salt and black pepper
Method
6 stepsStep 1
Preheat oven to 200ºC/180ºC fan/gas 6. Pour the oil into a 30cm non-stick, ovenproof frying pan and place over a medium heat on the hob. Add the sliced onion and peppers and sauté for 5 mins.
Step 2
Add the chorizo, paprika and cooked potatoes. Give everything a good stir and cook for a further 5 mins on a medium-to-low heat (everything should take on the lovely red oil from the chorizo and paprika).
Step 3
Add the spinach and herbs – stir so the heat wilts the spinach.
Step 4
Add the cheese and eggs. Move the eggs around so that they evenly fill the pan – keep gently stirring them until they start to set, then cook untouched on a low heat for 2 mins.
Step 5
Place the frying pan into the preheated oven and cook for 6 mins.
Step 6
Remove and let the frittata settle for 10 mins before turning out onto a board. Chop into slices and enjoy warm with a fresh herb and baby leaf salad.