A meal for any occasion, frittatas are equally good hot, warm or at room temperature. Cut them in wedges and take on a picnic or add to an antipasto platter, place between slices of your favourite bread for a delicious sandwiches or cut into bite-sized pieces and serve with drinks.
A frittata is best described an open-face Italian omelette and
simplest are made with just eggs and cheese or eggs, onions and cheese.
The secret to making a great frittata is to cook it slowly over a low heat – it should be firm and set, but never stiff and dry.
The pan I use for making frittatas is cast iron with a 17 cm base and sides which slop out to 25 cm – some cooks recommend using a
non-stick pan however I find that as long as my cast iron pan is
well-seasoned I have no problems with sticking.
For how to season a cast iron pan refer to my earlier post for making a Simple Folded or French Omelette.
As the pan is going under the grill you need to use a pan with an ovenproof handle, however, if like me your pan has a wooden handle or non-ovenproof handle cover with several layers of aluminium foil to protect.
Chorizo & Grilled Capsicum Frittata
There is no need to peel the potato and take care not to overcook it. I usually cook the potato in the microwave – simply wash, then place on a paper towel in the microwave and cook on HIGH (100%) for 3-5 minutes or until just tender, remember it gets a bit more cooking in the pan and as the frittata cooks.
For this frittata I used Hohepa Danbo that I had in fridge but use
whatever is in your fridge.
6 free-range eggs
1-2 (200g) prepared grilled capsicums, cut into strips
salt and freshly ground black pepper, to taste
1 onion (100-150g), thinly sliced
¼ cup olive oil
1 medium potato (250g), cooked and diced
1 cured chorizo (80-100g) sausage, thinly sliced
75g grated cheese, of your choice
1 Break eggs into a bowl and whisk with a fork until evenly blended. Add capsicums, mix to combine and season to taste. Set aside.
2 Preheat oven grill.
3 Place onion and oil in heavy-based frying pan over a low heat, cover and cook, stirring frequently, for 10-15 minutes or until onions soften. Remove lid and cook for 5 minutes longer or until
onions start to brown.
4 Add potato and chorizo and cook for 5 minutes or until
potato starts to brown.
5 Pour egg mixture over ingredients in pan and push to
distribute evenly. Cook over low heat for 10-15 minutes or until eggs set and thicken – only the top of the frittata should still be
uncooked. Scatter with cheese, place under grill and grill for 5 minutes or until top just sets and cheese melts.
6 Loosen and serve straight from the pan or slide onto a
Serving suggestion: For a simple meal accompany with a salad of tossed leaves and crusty bread.
Happy cooking and eating.
Recipe by Rachel Blackmore
Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?
Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.
[email-subscribers namefield=”YES” desc=”” group=”Public”]
Other egg recipes you might like: