Frittatas are a regular in our household, they are so full of goodness and they are easy to whack together. Today I made a winning combo for dinner that tasted so damn good that I just had to share it with you.
As I looked through my fridge for inspiration a few things caught my eyes. Spicy chorizo jumped out first, it is always a great option to add to these types of meals, as you don’t need much to get a great flavor. Roasted bell peppers were next, I love the sweetness that they have and they especially go well when teamed with spicy chorizo.
The third item was kale, which is now always in my fridge. I must confess that I was a little bit late on the kale craze, for some reason I thought it just sounded gross so I didn’t try it till just recently, and now I can’t live without it. I will never judge a food by its name again. Potatoes were a must they bulk out the dish and give it texture. Plus who doesn’t like potatoes?
The thing that you are going to love about this dish is that you can eat it for breakfast, lunch or dinner. You can eat it hot or cold. You can have it on the run by itself or you can serve it with a simple green salad and your favorite chutney. And it keeps for up to three days in the fridge covered. And it is gluten free.
- 4 ½ oz cured Spanish chorizo sausage can sub another dried pork sausage
- 14 oz potatoes
- 2-3 roasted bell peppers you can prepare your own but the ones from the jar work fine!
- 1 small bunch of kale
- 10 free range eggs
- 1 cup grated cheese
- ¼ cup grated Parmesan cheese
- ¼ cup chopped parsley
- salt and pepper
- Heat your oven to 350 (180C) and line a 11” x 7” glass baking dish or simular with parchment paper.
- Prepare the vegetables. Wash the potatoes and dice them into one-inch cubes. Place them in a saucepan and cover with cold water, add a little salt and bring to the boil. Reduce heat to simmer for 5 -10 minutes or until they are cooked through and a knife goes into each cube easily. Drain them in a colander for 5 minute then place them in the baking dish. Wash the kale and roughly chop. Gently sauté for a couple of minutes in a frypan on medium heat then add to the potato. Roughly chop the red bell peppers then add them to the baking dish.
- Thinly slice the chorizo into discs and quickly cook in a frypan for about 15 seconds on each side. Add them to the baking dish.
- In a large bowl beat together the eggs, season with salt and pepper, add the grated cheese and parsley then pour over the top of the baking dish.
- Place in the oven for around 20 minutes, then quickly take the dish out and sprinkle over the parmesan cheese before returning to the oven for another 15 minutes or until done. To check if the frittata is cooked pierce a small hole in the center with a paining knife then push down gently. If some uncooked egg mix squirts through the hole it will need a little longer. Allow the dish to stand for 5 minutes before serving hot, or cool completely and serve cold.
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