Frittata with roast tomatoes, chorizo and goat’s cheese
This Frittata is bursting with salty chorizo, fresh cheese and herb flavours - it can be eaten cold in wedges or inside a bap
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
450g ripe or sun-blushed tomatoes, preferably cherry tomatoes
1 tsp salt
black pepper
8 eggs
2 tbsp parsley, chopped
4 tsp thyme leaves
2 tbsp basil, mint or marjoram
110-175g chorizo, thickly sliced, cut into four
40g Parmesan cheese, grated
25g butter
110g soft goat’s cheese
extra virgin olive oil
non-stick pan 10cm (7 1/2in) bottom, 23cm (9in) top rim
Method
Preheat the oven to 180°C.
Cut the tomatoes in half around the equator, season with salt and a few grinds of pepper. Arrange in a single layer in a non-stick roasting tin. Roast for 10-15 or until almost soft and slightly crinkly. Remove from the heat and cool. Alternatively use sun-blushed tomatoes.
Whisk the eggs in a bowl; add the salt, freshly ground pepper, fresh herbs, chorizo and grated cheese into the eggs. Add the tomatoes, stir gently. Melt the butter in a non-stick frying pan. When the butter starts to foam, tip in the eggs. Turn down the heat, as low as it will go.
Divide the cheese into walnut sized pieces and drop gently into the frittata at regular intervals.
Leave the eggs to cook gently for 15 minutes on a heat diffuser mat, or until the underneath is set. The top should still be slightly runny.
Preheat a grill. Pop the pan under the grill for 1 minute to set and barely brown the surface. Slide the frittata onto a warm plate. Serve cut in wedges with a good green salad and perhaps a few olives. Alternatively put the pan into a preheated oven at 170°C. Alternatively cook mini frittata in muffin tins (for approximately 15 minutes). Serve with a good green salad.
