Potato, Chorizo & Thyme Frittata with a Beetroot & Feta salad

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1. Please send me on holiday to Barcelona
2. If you follow me on twitter you will know that I have being going on (a little too much) about the rare breed eggs I bought the other day from the Gog Magog farm shop...all 12 eggs ended up as double yolkers which I think means that I am in for some good luck! Anyway I had initially bought the second box for my mum but being the forgetful person I am I forgot to give them to her yesterday. I have been meaning to make a frittata for a while now and saw this as the perfect opportunity. I decided to pair it with a simple salad of baby beetroot, romaine lettuce & crumbled feta. After the mac & cheese incident I didn't want anyone to   think I was a salad dodger! This frittata makes a great lunch or dinner but would also be fantastic served as tapas along with lots of other lovely Spanish delicacies. 
6. This recipe is super quick and easy to make, you just need a non stick frying pan that will go under the grill. A metal or removable handle would useful.

Serves 4

You will need-

• Approx 300g of waxy potatoes like rooster or vivaldi
• A good handful of thinly sliced chorizo
• A few stalks of thyme, leaves removed
• 1 red onion, diced
• 6 large free range eggs
• 100ml milk
• A handful of grated parmesan or similar cheese
• A salad of your choice

Peel and cut the potatoes into small cubes and then simmer in a pan of salted water for 5 minutes. Drain and put to one side.

Heat your frying pan over a medium heat and cook the chorizo for a few minutes till it starts to get a little crispy. Next add the thyme leaves and fry in the chorizo's oil for a few more minutes. Drain away the chorizo and thyme and cook the chopped onion till soft.

Crack your eggs into a bowl and add the milk and whisk. Now add the chorizo, thyme, cooked onion, potatoes and parmesan and season well with salt and pepper. Turn the heat of the pan down to low and then pour the mixture in. Stir gently to evenly disperse everything then cover and cook for 15 minutes or until it has nearly set in the middle. Heat the grill to medium and then place the pan under till the frittata sets completely and the top becomes golden brown.

Slice and serve immediately. Left overs can be stored in an airtight container in the fridge and eaten cold the next day. Hello lunch time!

I should also mention the salad. I bought some baby beetroot that is infused with white wine vinegar & balsamic vinegar (Tesco finest), sliced it up finely and placed on top of chunks of romaine lettuce hearts and the crumbled some organic feta on top. If you can't find the beetroot I used just use regular and drizzle the whole salad with a little balsamic vinegar.

 Enjoy x