Chorizo Frittata

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.

TWD_1205_Frittata

Using EGGS, CHORIZO, POTATO, SHALLOTS LEMON, EXTRA VIRGIN OLIVE OIL and ROSEMARY

This was dinner…12th May 2014.

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