Chorizo, cheese and tomato frittata with skin-on chips

This weekend’s Sunday breakfast, and the result of an outrageously unenthusiastic reaction to my suggestion of egg on toast.

Because of the chorizo and pancetta, there was a lot of oil in the pan. If I did it again, I’d spoon out some of the oil out before adding the eggs.

  • Mmm rating: mm mm mm
  • Cost per person: £1.90
  • Calories: billions
  • What to listen to while cooking: And I Will Kiss – Underworld
  • What to watch while eating: The zenith of weekend morning television – first ever episode of SMTV Live

What to use – serves 2

  • 2 medium potatoes
  • 4 eggs
  • 5 inches / 80g of chorizo cut into fat slices
  • 6 cherry tomatoes
  • 70g cubed pancetta
  • 50g mature cheddar – grated

How to use it

Wash and slice your potatoes into chips. Boil for 7 or 8 minutes, drain in a colander and leave to dry for at least 10 minutes.

In a non-stick frying pan – about 7 inches wide – add your sliced chorizo and pancetta and fry. You won’t need to add any oil as they both produce bucket loads. Fry for around 5 minutes. Turn off the heat.

IMG_2391Slice the tomatoes in half and place in the pan – evenly spread the tomatoes and chorizo chunks.

Put your chips into the deep fat fryer for the first round of cooking – 5 minutes at 140 degrees. Lift out to drain, and raise the temperature of the oil to 180.

While this is happening, put your frying pan back on to a medium heat. Beat the eggs, and add your grated cheese and stir well, then pour the cheesy egg mix into the pan. Cook for approx 8 minutes. By then, it should be almost set. At this point you can either put it under a hot grill to cook the top, or flip it and finish it in the pan. If you’re flipping, using a spatula, ease it away from the pan to make sure it’s not stuck. Put a plate over the frying pan and turn it upside down so that the frittata lands upside down on the plate. Then slide it back into the frying pan for a couple of minutes to finish cooking the other side.

You can keep it warm in the oven while you finish your chips.

Put your chips back into the oil when it reaches 180 for 5-6 minutes. Just keep an eye on them as my new fryer seems to be a bit over excited and is cooking things faster than expected.

Cut the frittata in half, and serve with the chips.

 

 

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s