RED PEPPER, CHORIZO AND FETA FRITTATA

cals 512 | sat fat 12.8g | sugar 5.8g | serves 4

INGREDIENTS

6 free-range eggs • 50ml extra virgin olive oil • salt and pepper • 1 red pepper, sliced • 1 red onion, sliced • 1 garlic clove, finely chopped • 200g chorizo, cubed • 200g new potatoes, boiled and sliced • half a bunch of parsley, chopped • 100g feta

METHOD

1. Whisk the eggs and oil with a pinch of salt and pepper in a bowl.

2. Fry the pepper, onion and garlic in a dash of oil in an ovenproof frying pan until soft, then add the chorizo and stir until it gets juicy.

3. Add the potatoes, stir, and continue to cook for 3 mins.

4. Pour the egg mixture over the top, scatter with the parsley and stir gently to combine, then leave to fry undisturbed for 2 mins.

5. Crumble over the feta and put the pan in the oven at 180°C for 10 mins, then slice and serve.