Spanish Frittata


 This is a great lunch to make from all of the tapas you have left over in the fridge. It’s filling, bursting with Spanish flavour ,and won’t leave you feeling bloated in that bikini later. (Serves two)

 What you will need….. 


  • 6 Eggs
  • Splash of milk
  • 2-3 small Spanish/ cherry tomatoes (quartered)
  • 1/2 medium red onion (diced)
  • Handful of chopped chorizo
  • 1 clove of garlic
  • 1-2 fresh chillies (finely sliced)
  • 2 small Pimiento peppers (or 1 bell pepper)
  • Fresh parsley
  • Cana de Cabra (Spanish Goat’s cheese) or French goat’s cheese is commonly available in most supermarkets
  • Brie cheese
  • 4-5 slices of salami
  • Handful of spinach
  • (Optional) side salad

 Method       

        Heat a large frying pan (cast iron is great for this) with a good glug of olive oil on a medium to high heat and throw in the crushed garlic, chillies, diced peppers and onions. Stir frequently and fry for around 3-4 mins. Once the garlic starts to lightly golden and the rest of the vegetables go soft, turn the heat down.
        Finely cut the chorizo into coin sized discs, tear the salami slices in half and throw these into the pan, along with the tomatoes. Cook for 2 mins, stirring continuously.
          Crack your eggs into a bowl, pour in a splash of milk, then beat until the yolks have mixed in.
          Add a large handful of spinach to the pan and cook for 30 secs. By now you should have a colourful pan of veg and the juices from the chorizo and salami will have flavoured everything up nicely.
          Make sure the ingredients in the pan are evenly spread before pouring in the egg mixture. Season well and leave to cook on a low heat for around 15 minutes.
          Every now and then, use a flat spatula to lift up the side of the frittata and, at the same time, tilt the pan. This is to make sure the uncooked egg on top can spill underneath the base to cook.

          Once the frittata looks done and there's little to no trace of uncooked egg on top, chop up bite sized chunks of the Brie and Goat’s cheese and throw them on top. These soft cheeses will melt quickly. Roughly chop the parsley and scatter sparingly over the top.
          To serve the frittata, slice it into quarters like a pie and lift out onto plates. Serve with a nice side salad and a light balsamic dressing.

Enjoyed with a Spanish beer, followed by a well-deserved siesta.