Lunchbox chorizo frittata

This is made possible by BBC Foods!

Ingredients

• 1 tsp rapeseed oil
• 1 onion, roughly chopped
• 1 red pepper, seeds removed, chopped
• 200g/7oz chorizo, skin removed and roughly chopped
• 6 free-range eggs
• 50ml/2fl oz milk
• 1 garlic clove, finely chopped
• 200g/7oz cooked potatoes, roughly chopped
• 100g/3½oz frozen peas
• 2 tbsp chopped flatleaf parsley
• green salad, to serve
• sea salt and freshly ground black pepper

Method

Before starting this, make sure to preheat the oven to 200C/180C Fan/Gas 6.

1. Heat an ovenproof frying pan on the hob until just hot, then add the oil, onion, and red pepper and fry for 2 minutes.
2. Turn the heat up, add the chorizo and cook for 4 minutes.

3. Meanwhile, crack the eggs into a large jug and whisk with the milk, a pinch of salt, and plenty of black pepper.

4. Add the garlic and potatoes to the chorizo mixture and fry for another 2 minutes. Add the peas and cook for another minute.

5. Pour in the egg, stir briefly, turn down to medium heat and scatter the parsley over the top .

6. Fry without stirring, for 2 minutes.

   1. then carefully lift the edge of the frittata with a spatula to check if it is cooked and golden-brown underneath.

7. Place the pan in the oven and bake for 10 minutes. When the top is bubbled up and slightly golden use a tea towel to grab the handle and give the pan a gentle shake. If the middle wobbles.

8. Slide the frittata out of the pan onto a plate. You can serve this hot or cold but make sure to let it cool to room temperature before storing it in a sealable container in the fridge. Cut it into slices and serve with a green salad.

Banner and Image Credit: BBC