Frittata Recipe

• olive oil for frying
• 1 medium onion, finely chopped
• 1 plump clove of garlic, finely chopped
• 350g./12oz. Potato (parboiled and sliced)
• 3 medium tomatoes, cut in smallish dice
• 1 medium red pepper, cut in smallish dice
• 3 medium mushrooms, washed and sliced
• 1 small courgette, cut into smallish dice
• 80g./3oz. chorizo, thinly sliced
• 1 tsp. fresh oregano or 1/2 tsp. dried
• 1 tbsp. fresh basil  or1 tsp. dried
• Salt and Ground Black Pepper to taste
• 40g./2oz. Strong grated cheese
  

1. Okay... heat 1 tbsp. of olive oil in a 10" non stick frying pan and add the onion stirring over a medium heat until it's a light golden brown.
2. Add the garlic and cook for a further 2 minutes.
3. Remove from pan for the moment.
4. Add another tbsp. of olive oil to the pan and then the potatoes - turn the heat up high, sprinkle with a good pinch of salt and keep turning them until they are golden brown.
5. Remove from pan.
6. Add a final tbsp. of olive oil to the pan and then the remaining vegetables and chorizo.
7. Season with a good pinch of salt, and stir well over a medium heat until the vegetables have softened.
8. Season the eggs with salt, black pepper and the herbs and lightly whisk.
9. Add the potato and onion mixture to the pan and stir well.
10. Pour the egg mixture evenly over the top and cook over a low heat for about 10 minutes, until it's set and just a little runny on top.
11. Sprinkle over the grated cheese, then pop it under a hot grill for about 3 mins, until the egg has cooked and the cheese has turned golden brown.
12. Cut into wedges....eat and enjoy!