Chorizo Frittata

Or, Black Pudding Frittata if you prefer, or Bacon Frittata. Or Ham Frittata. Or Salami Frittata. Call it what you like, this thing has a bit of a mixed ancestry, being part Italian and part Spanish, but it makes a bang-up hearty breakfast. And you can always jazz it up a bit more with grilled tomato, fried onion, or chilli, or indeed whatever takes your fancy.



1 medium waxy potato, scrubbed.

3 large eggs.

2 tblsp cream.

1 tblsp cold water.

Salt and freshly ground black pepper to taste.

2 tblsp lard or beef dripping.

6 10mm slices cooked chorizo [or black pudding].

1 sprig rosemary.



Boil the potato in salty water, drain and leave in the chinoise or colander to steam itself dry. When dry and slightly cooler, cut into slices. You can do this the night before and leave it in the fridge. Strip the leaves from the rosemary, chop them finely, and discard the twig.



Preheat the grille to 220°C. Beat the eggs, cream, water, salt and pepper in a bowl and set aside. On a hob on the cooktop, heat a 20cm ovenproof frying pan over a medium to hot flame. Add the lard and fry the chorizo and potato slices for 3 to 4 minutes until starting to crisp up, then remove from the pan and set aside. Sprinkle the rosemary into the pan and pour the beaten eggs on top immediately. Dot the egg evenly with the potato and chorizo slices, then place the pan under the grill for 4-5 minutes, or until it rises up like a soufflé and turns a golden brown. Serve immediately.


Serves: 1.

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