“As our chickens seem pretty happy with their lot, they’re constantly providing us with eggs, and so frittata crops up at least once a month.”
– Anna Koska, food illustrator, East Sussex
Feeds a hungry family of four
INGREDIENTS
500g new potatoes
200g ruby chard
Olive oil
1 large onion, sliced
225g chorizo, skin removed, roughly sliced (bacon can also be used)
1 tbsp of brandy (optional)
8 medium eggs, lightly beaten
50g cheddar cheese, grated
50g parmesan, grated
METHOD
Preheat oven to 180C/Gas mark 4.
Boil the potatoes for 10-15 minutes until cooked through, allow to cool slightly and slice.
Taking the ruby chard, leave the smaller tender leaves whole, and roughly chop the larger ones. You can discard the stalks if they’re not your thing, but chopped into inch-long pieces they taste good and add colour to the dish. In a large, heavy-bottomed, oven-proof frying pan wilt the leaves and the stalks in a little olive oil until softened, and remove from the pan.
In the same pan add a little more olive oil if necessary and soften and colour the onion. Remove from the pan and set aside.
Then, pop the chorizo slices in the pan to brown a little. Once the chorizo is coloured up on both sides, pour a tablespoon of brandy in the frying pan and stir it through the meat. It’ll evaporate but will impart a sweetness that works well.
Taking the pan off the heat, pour in the beaten eggs, then add the potatoes, onion and chard, stirring them through to ensure they’re evenly spread.
Sprinkle the grated cheddar and parmesan on top and pop it in the oven to bake for about 25 or so minutes, until the top has become enthusiastically puffed and golden.
Remove from the oven and let it sit for 5 minutes before serving. It’s also pretty lovely eaten cold.