Red Pepper, Chorizo & New Potato Frittata

Nigel Barden
3 days ago
2 min read

by Orlando Murrin from Two's Company (Ryland Peters & Small)

Photography: Clare Winfield

A frittata (Italian) is started on the hob/stovetop and finished in the oven, whereas a tortilla (Spanish) is cooked entirely on the hob. In this flavoursome dish, Orlando Murrin combines the best of both worlds.

Ingredients

1 tbsp olive oil 

150–200g baby new potatoes, scrubbed and halved 

50g cured chorizo, cut into thin semi-circles (see Trick of the Trade) 

4 eggs, any size 

4 tbsp double cream 

2 tsp flour 

1 tsp smoked paprika 

75–100g grated Cheddar, plus a little extra to finish 

a small bunch of fresh basil, roughly chopped 

20g butter 

80g roasted red peppers (about ½ a 230g jar, drained), sliced

Method

1 Heat the oil in a medium frying pan (one with a lid), add the potatoes, season with salt and pepper, and fry for 20–25 minutes until golden and tender, shaking the pan occasionally. (If more convenient, you can do this in  a small roasting tin or pan at 180°C fan/200°C/400°F for 25–30 minutes). Add the chorizo for the last couple of minutes, then remove to a heatproof bowl with a slotted spoon (no need to wash the pan).

2 Mix the eggs, cream, flour, paprika, cheese and basil in a bowl with a good amount of seasoning.

3 Heat the butter in the same frying pan till the foam has died down, then pour in the egg mixture. After a minute, lift the edge (as if making an omelette) to let the uncooked egg flow underneath. When there is no more uncooked egg, scatter the potato mixture and red peppers over. Lower the heat and cook, covered, for 2–3 minutes, until you can look underneath and see (and smell) that the base has browned.

4 Scatter with a little extra cheese and bake, uncovered, at 170°C fan/190°C/375°F for 4–8 minutes, till golden and beginning to puff.

5 Remove from the oven, leave in the pan for a minute, then cut into slices with a spatula and slide onto plates to serve.

TRICK OF THE TRADE

Chorizo is a confusing subject, including how to pronounce it. (Chor-ee-so or chor-ee-tho? Take your pick.) It comes in cured versions – like salami – which can be eaten as snacks; as fresh sausages (sometimes called ‘cooking chorizo’), which need to be cooked; or even a paste. For this dish, use the cured variety, either picante (spicy) or dulce (mild), as you prefer.

Drinks tasted on air, alongside the dish: