This recipe came about by combination of wanting to use a few bits and bats that were hanging around in the fridge and the ongoing battle of egg mountain (i.e a recipe that uses plenty of eggs), so using a Spanish omelette as the basis the back of the fridge frittata was born.
Its a versatile forgiving recipe that can use a variety of ingredients and is frugal and filling, its also great to serve cold with salad in a lunchbox (As I have done on several occasions) or as tapas cut into bite size squares with olives with a glass of wine or beer.
What You need
- Onion - large finely chopped
- 1 tin of potatoes - drained (or quantity of cold leftover cooked potatoes) - sliced about the thickness of a £1 coin
- Salami or chorizo (if using)
- Red pepper / green peppers (could be out of a jar)
- Mushrooms (optional)
- Salt and pepper
- 6 eggs - whisked
- Olive oil
Large frying pan and pre heated grill (broiler for our US friends)
What you do
- Heat some olive oil in the frying pan over a medium heat
- Add the onions and cook gently until softened and add the chorizo
- Cook the peppers and mushrooms (if uncooked) in the same pan
- Now add the sliced potatoes, move around in the pan ensuring nothing is sticking
- Season with salt and pepper
- Pour over the eggs and cook until set around the sides
- Place under the pre heated grill until golden and bubbling
- Serve in generous wedges
- Or allow to cool and pack in the fridge for a quick snack or easy lunch dish.
Here it is served with a freshly picked salad from the garden, the salad contains rocket, spinach and mizuna. If you wanted to make this vegetarian just omit the chorizo and of course this is naturally gluten free. Courgette, aubergine or artichoke would also make tasty additions to the dish.