Instructions

1. Dice the chorizo and red pepper. Thinly slice the leek.
2. 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.
3. 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)
4. 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.
5. If it’s still a but runny, put the pan under the grill for a couple of minutes to brown the top.
6. Slide the frittata onto a plate, then cut it into wedges and serve immediately.
7. Alternatively, let it cool completely and cut it into small squares.