Quick, easy and healthy, this Vegetable and Chorizo Frittata makes light work of a weekday supper.
2 tbsp olive oil
115g (4 oz) sliced spicy chorizo sausage
115g (4 oz) mushrooms, sliced
1 red pepper, chopped
115g (4 oz) new potatoes, cooked and cubed
1 small red onion
115g (4 oz) cheese, grated
Salt and black pepper
1. Heat the olive oil in a 28cm Cast-Aluminium Frying Pan and sauté the sausage, mushrooms, pepper, potatoes and onion until all are heated through and cooked.
2. Beat the eggs with the cheese and parsley, season to taste. Pour into the pan and cook quickly for 3-4 minutes on the hotplate.
3. Finish off on the second runners down in the roasting oven until set and beginning to brown, about 5 minutes. Slide onto a serving dish and cut into wedges to serve. Can be served hot or cold.
Rayburn cooking: main oven 220°C (425°F) Gas Mark 7. Cook at the top of the oven, for about 4-5 minutes or until the egg is set.
Conventional cooking: Cook on the hob then place under the grill until the egg is set and the top beginning to brown.