Tomato and Chorizo Frittata

Name: Tomato and Chorizo Frittata
Cook time: 20 min
Total time: 20 min
Cuisine: Spanish
Ingredients: 1/2 jar Ballymaloe 100 Recipe Sauce; 6 large eggs; 50 ml milk; 100 g chorizo (sliced or diced); 1 small red pepper (diced); 50 g grated cheddar or mozzarella; Sea salt and ground black pepper

Serves 3–4

Cook: 20 mins

Serves 3

1/2 jar Ballymaloe 100 Recipe Sauce

6 large eggs

50 ml milk

100 g chorizo sliced or diced

1 small red pepper diced

50 g grated cheddar or mozzarella

Sea salt and ground black pepper

Method

Step 1

Prep: Preheat the oven to 200°C (180°C fan). Dice the pepper and chorizo.

Step 2

Heat a non-stick oven-safe pan over medium heat. Fry the chorizo until it has released its oil. Once crisp, remove the chorizo from the pan and set aside.

Step 3

In the same pan, cook the diced pepper for 5 minutes, until slightly softened.

Step 4

Spoon the Ballymaloe 100 Recipe Sauce into the pan and stir to warm through. Add the chorizo back to the pan too.

Step 5

Whisk the eggs and milk in a jug with a little salt and pepper.

Step 6

Pour the eggs into the pan, over the pepper and chorizo. Tilt the pan slightly to ensure the eggs can spread evenly. Sprinkle the cheese on top.

Step 7

Let the bottom set over medium heat for 3-4 minutes.

Step 8

Take the pan off the hob and transfer it to the preheated oven. Bake in there for 8-10 minutes, until set on top and golden.

Chef's Tips

Cut the frittata into slices. Enjoy it cold as part of a picnic spread or serve it warm as a delicious and nutritious side with roasted baby potatoes and some green salad.

Serving Suggestions & Notes

Add more veggies: Add some sliced mushrooms, two handfuls of spinach or some cherry tomatoes for even more fresh flavours. | Make it more traditionally Spanish: Add some thinly sliced or cubed cooked potatoes before pouring over the eggs to make it more Spanish and even more filling!