Thursday, 6 January 2011

Baked Frittata: Mushroom or Chorizo

Baked Frittata with Mushrooms

Baked Frittata with Chorizo

Serves: 2

1 red onion, sliced
½ red pepper, sliced
Chunk of Goats cheese, crumbled
6 free range eggs
Sea salt and black pepper
Olive oil
Splash of milk

V: 1 field mushroom, chopped
½ tsp paprika

M: Chunk of chorizo, chopped

Heat the oven to 180C.

Fry the onion and pepper in a little olive oil for a few minutes. Divide into two small ovenproof dishes.

V: Fry the mushroom in a little oil until the colour turns. Add to one of the dishes.

M: Fry the chorizo for a few minutes until the colour starts to turn. Add to the other dish.

Whisk the eggs together with a little milk and season with salt and pepper.

Pour half of the egg mixture over the dish with chorizo in it. Stir the paprika into the remaining whisked egg mix and pour over the vegetarian dish (this will give the vegetarian a smoky flavor similar to what the chorizo gives the meat-eater).

Place both dishes in the oven for 30 minutes.
Serve with crispy potato discs and a side salad.

Crispy potato discs

Crispy Potato Slices
4 king Edward potatoes
A few glugs of Vegetable oil

Heat the vegetable oil in a large frying pan until very hot. Gently place a layer of thinly sliced potatoes into the hot oil and cook on a medium heat for a few minutes on eat side, set aside to drain on kitchen paper and repeat until all slices have been cooked through and the edges have browned. Leave to cool and repeat the process to crisp up the slices before serving. Sprinkle with sea salt.

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