Pepper and Chorizo Frittata
Make the most of sweet, colourful peppers with this tasty one-pot dish. Stir-fried with onion and smoky chorizo sausage then lightly set with eggs and herbs – it’s brilliant for breakfast or supper!
4 medium mixed peppers, e.g. red, yellow and orange
200g whole chorizo sausage
1 large Spanish onion, sliced into thin wedges
2 large cloves garlic, thinly sliced
1 small bunch fresh basil, flat-leafed parsley or coriander, roughly chopped
6 eggs, beaten
Salt and freshly ground black pepper
Halve, de-seed and roughly chop the peppers. Remove the outer skin from the chorizo and chop it into small bite-size pieces.
Put the chorizo in a large, non-stick frying pan and stir over a medium heat until the oil starts to run from the sausage. Add the peppers, onion and garlic to the pan and stir fry over a brisk heat for a good 10-15 minutes until the peppers and onion are tender, deep golden brown and a bit sticky (it will look as though there is too much mixture at first but the vegetables do cook down).
Stir the chopped herbs into the beaten egg with plenty of salt and pepper then pour over the pepper mixture. Tilt the pan a little to make sure the egg goes all over the pan.
Leave the pan over a moderate heat for 3-4 minutes until the egg is lightly set. If there is still a little runny egg in the centre of the pan pop it under a hot grill for 1-2min. Serve in thick wedges with garlic bread.
Dot 5 or 6 dollops of fresh goat’s cheese over the cooked peppers before pouring over the eggs.
If you can take a little heat fry some chopped red chilli with the peppers.
Make a vegetarian alternative and replace the sausage with 175g chopped shiitake mushrooms. You will have to add a couple of tablespoons of olive oil to the pan.
The frittata makes a brilliant picnic dish in summer served cold on its own or sandwiched in crusty baguettes.