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
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