Chorizo & Grilled Capsicum Frittata
A meal for any occasion, frittatas are equally good hot, warm or at room temperature. Cut them in wedges and take on a picnic or add to an antipasto platter, place between slices of your favourite bread for a delicious sandwiches or cut into bite-sized pieces and serve with drinks.
6 free-range eggs
1-2 capsicums, grilled, skin removed, cut into strips
salt and freshly ground black pepper, to taste
1 onion, thinly sliced
¼ cup olive oil
1 medium potato, cooked and diced
1 cured chorizo sausage, thinly sliced
75g grated Origin Earth Takenga Gold or Sleeping Giant
1 Break eggs into a bowl and whisk with a fork until evenly blended. Add capsicums, mix to combine and season to taste. Set aside.
2 Preheat oven grill.
3 Place onion and oil in heavy-based frying pan over a low heat, cover and cook, stirring frequently, for 10-15 minutes or until onions soften. Remove lid and cook for 5 minutes longer or until onions starts to brown.
4 Add potato and chorizo and cook for 5 minutes or until potato starts to brown.
5 Pour egg mixture over ingredients in pan and push to distribute evenly. Cook over low heat for 10-15 minutes or until eggs set and thicken – only the top of the frittata should still be uncooked. Scatter with cheese, place under grill and grill for 5 minutes or until top just sets and cheese melts.
6 Loosen and serve straight from the pan or slide onto a serving platter.
Serving suggestion: For a simple meal accompany with a salad of tossed leaves and crusty bread.