Tuesday, 6 March 2012

Chorizo, Potato and Courgette 'Frittilla'

So, tonight's effort was a cross-cultural blend of Spain and Italy - was I making an egg tortilla or frittata?  It was a combination of both, really, so lo!  The Frittilla is born!  I sauteed some sliced chorizo, thinly sliced potatoes and a red onion in a couple of tablespoons of oil until the potato is soft and the sausage has given up its oil.  At this point, throw in a couple of diced courgettes and cook for a few minutes more to soften.  Meanwhile, beat 6 eggs with a couple of tablespoons of milk, some salt and pepper and a handful of chopped chives if you have any - don't worry if you don't.  Stir in a ball of chopped Mozzarella.  If your pan fits in the oven, simply pour the egg and cheese over the contents of the pan, shake to settle and distribute well, and cook in the oven at 170C for 25 minutes  until brown and just set.  Alternatively, line a roasting tin with baking parchment and tip the contents of the pan in follwed by the egg and cheese.  Again, shake to distribute and then bake in the oven as above until just set.  This quantity serves 4 people generously and, using maybe a third of a 'horseshoe' of chorizo and a ball of bog standard 'essentials' mozzarella from Waitrose, this comes in at around the fiver mark - a filling, hearty meal, served with salad and leftover guacamole from last night (I had planned on courgette fritters but really couldn't be arsed).  And we have a delicious filling for some wraps for lunch tomorrow.

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