Roughly cubed potato fried in some sunflower oil. Diced bacon was added, and stirred for a few minutes, then the heat was turned down, and the contents of the pan allowed to cook under glass for twenty minutes, occasionally stirred. The potato and the bacon was transferred to a cake tin with a removable base, and allowed to cool under a cover. Half a head of chicory and diced spring onion, was stir-fried for a couple of minutes, and added to the potato and bacon.
Three eggs were beaten with a little paprika and put to one side. Chopped chorizo was added to the contents of the cake tin, with a dusting of oregano and black pepper. Then the beaten eggs were added to the tin. Squares of cheddar cheese were arranged around the top of the frittata. Then placed into a glass roasting dish (in case of leakage from the cake tin), and cooked for twenty minutes in a preheated oven at 200 deg C.
The frittata was allowed to cool, and was served with a side salad of sliced red onion, shredded tomato, and sliced green pepper. The side salad was dressed in a little lemon juice, olive oil, and a dusting of chervil.
Chorizo and Potato Frittata
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