I had leftover parmigiana for lunch at work today. It was very good again, if a little greasy.
This frittata comes from Jamie Oliver’s At Home book. I didn’t have any parsley to finish it off with. Or rather I do but I need it to establish in it’s pot first.
Finely slice a chorizo and fry. Add rosemary leaves.
Boil cubes of potato. Add the potato to the chorizo and give it a stir.
Gently whisk up some eggs and seasoning and add to the pan.
Cook through underneath then pop under the grill to finish the top.
Serve with a drizzle of finely sliced shallots soaked in lemon, seasoning and extra virgin olive oil.
Using EGGS, CHORIZO, POTATO, SHALLOTS LEMON, EXTRA VIRGIN OLIVE OIL and ROSEMARY
This was dinner…12th May 2014.