Chorizo frittata with broad beans
This Chorizo frittata with broad beans is a lovely Spanish version. It’s perfect for a weekend brunch or lunch – alternatively you can serve it as party nibbles/tapas.
Ingredients
Method
- Dice the chorizo and red pepper. Thinly slice the leek.
- Heat the oil a non-stick frying pan and gently sauté the chorizo, leek and red pepper under a lid. After about 5 minutes, add the tomatoes and broad beans and cook for a further 5 minutes.
- Meanwhile lightly whisk the eggs with a couple of pinches of salt and paprika. Add the chopped parsley and combine gently. (You can add some grated cheese too, if you like)
- When the vegetables are tender, pour over the egg mixture, letting it spread out evenly. Put a lid on and cook for about 10 minutes over low heat, until the surface has set.
- If it’s still a but runny, put the pan under the grill for a couple of minutes to brown the top.
- Slide the frittata onto a plate, then cut it into wedges and serve immediately.
- Alternatively, let it cool completely and cut it into small squares.