Instructions

1. Dice the chorizo.
2. Heat the oil a non-stick frying pan and gently cook the chorizo unt its fat has released.
3. Meanwhile, coarsely grate the courgette. Lightly whisk the eggs with a couple of pinches of salt and paprika or cayenne. Add the grated courgette and chopped herbs of your choice, then combine gently. (You can add some grated cheese too, if you like.)
4. Pour the mixture over the chorizo, allowing it to spread out evenly. Put a lid on and cook for 5 minutes over low heat.
5. Cut the tomato into thin circles and place them on the top. Cook for a further 5 minutes until the surface has set.
6. Turn on your grill in the oven. (Scatter some grated cheese on top, if you like.)
7. Put the pan under the grill for a couple of minutes or until it’s golden.
8. Slide the frittata onto a plate, cut it into wedges and serve immediately.
9. Alternatively, let it cool completely and cut it into bite-sized squares.