Am I the only one who prefers Christmas breakfast to the lunchtime event? Try this frittata if you’re catering for a crowd on Christmas morning. It’s quite a forgiving recipe that you can double up if you need to. Put in the middle of the table and let everyone dig in.
Takes 30 mins, serves 4
6 eggs, beaten
Half a chorizo sausage, cubed
3 large potatoes, cubed
1 large onion, finely diced
A big handful of spinach
A handful of parsley, finely chopped
A good wedge of Parmesan
A splash of milk
Salt and pepper
1) Pre-heat the oven to 200C. Bring a pan of salted water to the boil, throw in your cubed potatoes and cook for about 10 minutes. Drain the water and leave the potatoes to let the steam out while you get on with the eggs.
2) Put a large high-sided frying pan on a medium heat. Make sure it’s ovenproof! Add the chorizo and cook slowly for about 5 minutes, letting the natural fat come out. Add the onion, season with salt and pepper, and cook down for a further 5 minutes or so.
3) Turn the heat up slightly and add the potatoes, along with some olive oil if you need it. Add this point you want to let the potatoes develop a bit of a crust, so don’t move the potatoes round that much. When the potatoes are cooked to your level of doneness, fold in the spinach and let it wilt briefly, along with the chopped parsley.
4) Next add your eggs, a splash of milk and turn the heat down low. Cook the eggs gently, letting the egg set around the outside of the pan. When you get to that point (and the egg is still wet in the middle), grate over a generous amount of Parmesan. Put the pan in the oven and bake for 5-10 minutes. Keep an eye to make sure the egg sets up but doesn’t overcook. Enjoy with a pot of coffee and an early morning Christmas film.