Chorizo, mushroom and red pepper frittata
This chorizo, mushroom and red pepper frittata is ideal for a weekend brunch or lunch, served with fresh wholesome bread. Alternatively, you can let it cool and cut it into squares and serve it as tapas with a glass of Cava on the side.
Ingredients
Method
- Skin then dice the chorizo. Thinly slice the onion. Put them in a frying pan and gently heat the pan over low heat. Allow the sausage release its fat and soften the onion in it.
- Meanwhile, chop the red pepper and thinly slice the mushrooms. Add them to the pan. Put a lid on and gently sauté for 5 minutes, then add the vinegar and cook for another 5 minutes.
- Lightly whisk the eggs with a couple of pinches of salt.
- When the vegetables are tender, pour over them 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 almost set.
- Meanwhile, turn on the grill in your oven.
- Put the pan under the grill for a couple of minutes to brown the top. (If liked, scatter some cheese on the top before putting it in the oven).
- Slide the frittata onto a plate, then cut it into wedges and serve immediately with the wild rocket.
- Alternatively, let it cool completely and cut it into small squares and serve as tapas.