In this case, the frittata was pan-fried, because I was not using up pre-cooked left overs, and I was cooking it for myself. I used no cream in the recipe, just a little water, as if I was cooking an omelette.
I chopped the chorizo, the potato, two spring onions, and the chestnut mushrooms first, and added them to a preheated flat and lidded pan. Initially at a high heat, all the oil for the cooking process came from the chorizo sausage. Once the potato started to brown, I turned down the heat and covered it with a glass lid. Cooked for 25 minutes, stirring the ingredients frequently.
Normally I would have beaten two eggs together for a minute before adding them to the pan, but decided not to do that in this case. I cracked the eggs into the pan and stirred the vegetables through the egg thoroughly. When the egg had become firm enough I grouped all the ingredients together in one part of the pan, and cooked it slowly for about another twelve minutes under glass. I added two pinches of herbes de provence. I removed the frittata from the pan with a silicon fish slice. Served with a squeeze of tomato ketchup. Altogether delicious!
A lot of variations can be rung on this dish (cream, cheese, yoghurts, leftovers, etc), and it is fun to cook. I will revisit this one from time to time.
