Frittatas are a great quick meal, can be made with just about
anything that you have in the fridge and are an easy and economical way to extend leftovers.
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
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Other egg recipes you might like:
Simple Folded or French Omelette