This is one of my all-time favourite store cupboard favourites recipes as I always seem to have left over potatoes lying around in the fridge, and Chorizo is an ever present, so it makes it an ideal speedy lunch or dinner. But to be honest, you could use any ingredients in the frittata and I'm sure it would be equally as tasty.
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2 tbsp olive oil
400g leftover cooked new potatoes, sliced
Half an onion, finely diced
4 eggs, beaten
Chorizo, finely sliced or torn
25g cheddar, grated
rocket salad leaves
In a small non-stick frying pan, heat oil over a medium heat. Add potatoes, then fry until beginning to crisp, about 8 mins. In a bowl, whisk together eggs, spring onions, dill and some seasoning. Heat the grill.
Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over cheese. After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden. Slide out of the pan. Eat straight away with mayo or ketchup or cool quickly and chill.