You can eat this one fresh and call it an omelette or if, like me, you have to save it for later, just claim it's a frittata and it instantly becomes an acceptable dish to eat cold! I'm sure there is a technical difference between the two, but I'll research that later.
This is definitely one of my favourite recipes, not wishing to get all Nigella Lawson on you but 'it just has a sizzling Spanish vibe about it that makes you think of summer and sangria'.... yuk, I just made myself gag a little bit there with all that sickly food imagery, but hopefully you get the gist (it tastes good!) You can cook this start to finish in about ten minutes too, another quick one for you!
Ingredients:
1 red onion, finely sliced
1 clove of garlic, finely chopped
1 large thumb sized piece of chorizo, sliced into half cm rounds
A couple of roasted red peppers from a jar, thinly sliced
3 eggs
A splash of milk
A handful of spinach leaves (it's watercress in the picture - I traded with a housemate, but spinach works equally well)
Method:
- Fry onion, garlic and chorizo in an oiled pan on a medium-high heat until cooked through and the chorizo is slightly crispy on the outside
- Throw in the red peppers
- Beat the eggs with a couple of splashes of milk and pour into the pan
- Combine briefly then leave for a couple of minutes (turn the heat down to medium) to form a base of cooked mixture
- After 3 mins or so place the pan under the grill to finish cooking
- Serve with a handful of fresh spinach leaves.
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