WHAT: A savory, spicy, hearty frittata that keeps us interested long into a third slice.
HOW: Saute all of the ingredients together, dump in the eggs, and broil.
WHY WE LOVE IT: Light enough to serve for tapas and hearty enough to eat for dinner, this frittata should be up to anyone’s sleeve. (It also comes together in ten minutes — an added plus.) We love how the flavor of the chorizo infuses the dish, and how it can at once be casual or elegant.
- 1 small onion
- 2 cloves of garlic
- olive oil
- 1 roasted red pepper
- 200g cooked chickpeas
- 150g chorizo
- 1 teaspoon smoked paprika
- 2 big handfuls spinach
- 5 eggs, beaten
- Finely chop the onion and garlic and saute in a frying pan in a good glug of olive oil until soft and fragrant.
- Dice the red pepper and chorizo into chickpea-sized chunks and add to the pan with the chickpeas and paprika.
- Saute everything together until the orangy paprika oils run from the chorizo.
- Add the spinach and keep stirring until it wilts and everything starts to meld together in the pan.
- Add the eggs and stir gently to incorporate the eggs into the whole mixture, then allow to set over a medium heat.
- Preheat the grill then slide the whole pan under the grill to set the top of the frittata, it will only take a minute or two to become light gold and puffy.
- Remove from the grill, gently loosen from the edge of the frying pan with a knife then place a large plate over the pan and invert the frittata onto it. Then place another plate on top and invert once again so the glossy grilled top of the frittata is on view.
- Sprinkle with a little sea salt.
- Allow to cool slightly before slicing into canape sized cubes or wedges. Serve hot or room temperature as a tapas or with a salad.