The Spanish frittata is basically a fat omelette filled with potatoes and whatever delicious chopped up bits of vegetables or meat you can put in. I’m sure I’ve committed blasphemy somewhere there but actually, whatever combination you put in really works. I’ve made a variation of this many a time when I’ve felt peckish for little bits of deliciousness but couldn’t be bothered to whip up a whole meal. It’s a great dish to bring on a picnic. Makes a damn fine brunch too!
The one basic is of course, eggs, the best you can get. Potatoes also go in, but for me they’re not a must. Then onions, garlic, tomatoes, capsicum, prawns, chorizo, paprika, parsley – some or all of the above! The one I just made had all of those bar the tomatoes (ran out). Substitute prawns with shredded chicken or leave out the garlic if you must. Some chilli powder instead of paprika would do just as well. Coriander instead of parsley works too. Sometimes for a little bit of a tangy bite I like to add in some grated lemon zest and lemon juice. It really zshushes things up! All the ingredients need to be chopped up to roughly about the same size. I usually halve the prawns and chop the garlic and onions finely. See pic below for size guides.
Top row: Parsley, chorizo, chilli. Middle row: Potatoes. Bottom row: Capsicum, garlic, onions.
Serves one having a late start to the day
4 medium-sized eggs, beaten
1 clove garlic, finely chopped
1/2 small red onion or 2-3 shallots, finely chopped
1 red chilli, deseeded and finely chopped
2 new potatoes, skinned
5cm length of chorizo
6 raw prawns, halved crosswise
Salt to taste
1. Chop the potatoes, tomatoes, capsicum and chorizo into 1cm cube sizes.
2. Heat up 1tbsp of vegetable oil in a non-stick frying pan over medium heat.
3. Fry the garlic, onions or shallots and chillies until fragrant.
4. Add the potatoes into the pan and fry for about 5 minutes to soften.
5. Add in the chorizo, capsicum and tomatoes and fry for another 3 minutes, then add in the prawns until they just start turning opaque.
6. Sprinkle some salt and paprika over and mix well.
7. In the meantime, heat up the grill to around 220 degrees celcius or medium high heat.
8. Add in the beaten eggs into the pan and swirl it all around so it coats the edges of the pan. Add in half the chopped parsley, and a little more salt to season the eggs.
9. Keep pushing the cooked edges inwards and swirl the uncooked edges towards the outside so it cooks more evenly. The bottom and middle layers will eventually start to set. Sprinkle the rest of the parsley over the frittata.
9. Place the pan under the heated grill and leave it there until the top layer starts to set. When it’s cooked, all you need to do is give your pan a few little shakes to loosen the bottom and it should slide out nicely onto your plate (hence the reason for a non-stick frying pan). Slice it up pie-like and serve. It’s lovely warm or cold.