Chorizo frittata

Tam West

Ingredients

4 handfuls	Spinach, any tough stems removed
3 large	Chorizo sausages, fresh (Main)
25 g	Butter
1 small	Onion, finely chopped
2	Eggs
1 cup	Milk, full cream
½ cup	Cheddar cheese, grated
1 Tbsp	Flat leaf (Italian) parsley, or dill, chopped
1	Lemon, finely grated zest only
3 small	Tomatoes, seeded and coarsely chopped
1 Tbsp	Breadcrumbs
1 Tbsp	Grated parmesan cheese

Directions

1. Heat the oven to 175C. Lightly grease a 20cm baking dish.
2. Wash the spinach, allowing any remaining water to cling to the leaves. Heat a frying pan and place in the spinach. Cook until wilted then remove from the frying pan and place in a sieve to drain well.
3. Pour a dash of oil into the frying pan and cook the chorizo until they are just cooked through. Remove, drain on kitchen paper, then slice each chorizo into about 1cm-thick slices.
4. Pour another dash of oil and the butter into the frying pan and cook the onion until soft and just beginning to colour.
5. Whisk together the eggs, milk, cheddar parsley or dill and lemon zest. Season with salt and freshly ground black pepper. Add the cooked onion and tomatoes.
6. Squeeze excess moisture from the spinach and coarsely chop. Place in the baking dish. Scatter over the chorizo slices.
7. Pour over the egg mixture, then sprinkle breadcrumbs and parmesan on top.
8. Place in the oven and cook for 25 minutes until golden and set. Serve with a crisp green salad and crusty bread. We topped our frittata with extra herbs and cherry tomatoes roasted until their skins split.