CHORIZO FRITTATA
If you don't like chorizo, try using back bacon instead. Hands-on time 15min. Cooking time about 25min. Serves 4
400g (14oz) new potatoes, unpeeled and cut into thin rounds 100g (3½oz) broccoli florets ½tbsp olive oil 75g (3oz) piece of chorizo, cubed 1 rosemary sprig, leaves removed and finely chopped 2 spring onions, finely sliced 6 large eggs, lightly beaten
1 Bring a medium pan of water to the boil. Add the potato slices and cook for 10min or until just tender. Add the broccoli florets for the final 1min of cooking. Drain and leave to steam dry for 5min.
2 Preheat grill to medium. Heat the oil in a 23cm (9in) heavy-based ovenproof frying pan. Add the chorizo and fry for 3-5min until golden and some of the red oil has leaked out of the chorizo. Now add the rosemary to the pan and fry for 30sec. Empty the contents of the chorizo pan into a bowl and set aside.
3 Return the frying pan to the heat and layer in the cooked potatoes. Sprinkle over the chorizo pieces (keeping the oil behind in the bowl). Next, add the broccoli and most of the spring onions. Pour over the beaten eggs and season with a little salt and pepper. Cook for 5min, or until the base of the frittata is golden and cooked through.
4 Grill the frittata until the egg is set. Drizzle over the reserved chorizo oil, if you like, and scatter over remaining spring onions. Serve in wedges with a crisp, green salad, if you like. PER SERVING 306cals, 19g protein, 16g fat (5g saturates), 20g carbs (2g total sugars), 3g fibre