Chorizo, potato, courgette and goat’s cheese frittata (or egg pizza for the kids)

Chorizo, potato, courgette and goat's cheese frittata

You can’t kid a kidder. That’s what we always say to our eldest daughter when she tries telling us a little fib. So much so that she’s developed a keen ability to sniff out the slightest porky.

And so it is with frittata, which, in a vain attempt to get the kids to eat it, we have taken to naming egg pizza. Alas, they are having none of it. Especially the eldest who looks at us with incredulity and disdainfully says, ‘No Dad, it’s not pizza, it’s just that egg thingy!’ She’s six…

So in the end they get “deconstructed frittata”* and a shame it is too for frittata is one of those magnificent meals that is greater than the sum of its parts. Its also cheap and if you do the prep in advance it really is a 15 min meal. You can chuck pretty much anything into it too so it’s perfect for leftovers. This one, however, has a slightly Spanish vibe and eats superbly cold the next day.

* A deconstructed meal is a favourite way of ours to get the kids to eat roughly the same as us even when they don’t like everything mixed together. So, in this case, they ate all the bits that went into the frittata, arranged on the plate separately (definitely no touching) with an omelette on the side!!

Ingredients

Half a chorizo ring cut into 1cm cubes

Half an onion cut into small dice/mirepoix

A clove of garlic finely chopped

Handful of cooked peas (fresh or frozen)

1.5-2inch piece of goats cheese log chopped into small cubes

500g waxy Potatoes (such as Charlottes)

1 x Courgette

½ tsp turmeric

Salt/Pepper

Tbsp of chopped herb (such as parsley or chives)

Handful of grated cheese (such as cheddar or gruyere)

6 eggs

Knob of butter

Olive oil

Method

Cut a courgette in 1 cm cubes and put in a colander with 1-2 tsp salt, stir and set aside for an hour or two with a plate under to catch the liquid. Then wash the courgette pieces and then pat dry with paper towel.

Peel and thickly slice some waxy potatoes such as charlottes then par-boil in salty water until a sharp knife easily slips in, drain and set aside.

In a large frying pan on a low heat add a knob of butter and a glug of olive oil. Toss the parboiled potatoes in and fry gently for ten minutes, add the garlic and onion and toss around until the onion starts to go translucent. Sprinkle over the turmeric and toss again. Add the chorizo and cook for a few minutes then add the courgette. After a few more mins add the peas. Season, then add the herb of choice (if using).

Beat the eggs in a large bowl with a splash of water. Pour the contents of the frying pan into the egg mixture, give it a good stir and season. Pour everything back into the pan gently. Turn on your grill. Do a last minute rearrange to make sure things are evenly spread out before the egg sets too much (adding the ingredients to the egg mixture first should mean that you don’t need to do this too much) and then pop the cubes of goats cheese around the unset egg. Leave on the hob for 5-6 mins until the edges start to set. Pop the pan under the grill, doing this will make the frittata billow up, wait until the goats cheese starts to melt and then add the grated cheese. Once the cheese is golden and bubbling take out of the grill and give the pan a gentle shake, if the frittata slides about easily it’s pretty much done. Slide onto a plate and cut with a pizza slice to reveal little gems of food nestled within.

OK, so it might not be pizza, but it’s round, topped with cheese and can be cut by a pizza slice. It’s just a shame the kids aren’t falling for it.

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