Frittata’s are great at any time of the year, we especially enjoy them in Spring with the variety of vegetables the garden offers us. Capers go brilliantly with eggs adding a great pop of flavour in this dish. We occasionally use chorizo but for a vegetarian version just leave it out. This recipe will serve 4 for lunch with a green salad.
1 onion chopped
1 chorizo sliced
1 1/2 cups of potato peeled and cut into 2cm cubes and partially cooked (you can also use sweet potato)
100g frozen peas (buy fresh if possible) or 100g frozen broad beans (buy fresh if possible)
2 bunches asparagus, trimmed and cut into bite sized pieces
4 tablespoons parsley, roughly chopped
2 tbl screme fraiche
2 tbl salted capers rinsed
100g goats cheese or feta, crumbled
ground black pepper to taste
Preheat oven 200C
Peel potatoes and cut into 2 centimetre cubes.
Drizzle with Extra Virgin Olive Oil, salt and pepper and place on baking tray with baking paper. Bake in preheated oven for 20 minutes or until tender and golden.
Meanwhile, saute the onions in oil then add chorizo cooking until golden then remove from the pan and set aside.
In a separate pot, cook the peas/ broad beans and asparagus for 2-4 minutes. Drain and refresh under cold water.
In a bowl lightly whisk eggs, crème fraiche, salt and pepper. Add capers, baked potato, onions & chorizo, peas/beans and asparagus, feta and parsley and stir to combine.
Gently heat Extra Virgin Olive Oil in an ovenproof frying pan. Pour the egg mixture into the frying pan and cook on medium heat for approximately 7 minutes or until eggs are just set at edges.
Finish under a hot grill until frittata is puffed up and golden on top.