Recipe: Chorizo, Red Pepper & Feta Frittata

This recipe came about after a night out eating a LOT of street food. I wanted something for lunch that was light, but substantial. Something that would fill me up without being heavy. And something that definitely, categorically didn’t involve a trip to the shops. This fitted the bill perfectly.

 photo Chorizo Pepper Feta Frittata 4_zpsdlf6rob2.jpgIt’s the kind of meal that really suits this time of the year. It’s light enough for a warmer evening, but the creamy feta provides just enough comfort for those chillier nights. It’s perfect eaten with a salad on a sunny lunchtime, or warm (preferably with a blanket over your lap). I’ve added in some diced cooked potatoes to make it a bit more substantial, stirred in wilted spinach. I’ve made it cheaper with sliced chorizo, and splashed out on the pricier cooking variety. I’d never been a fan of frittatas or omelettes before this, but now I’m converted.

And it couldn’t be easier to make either. With leftovers for lunch, it makes the perfect dinner.

 photo Chorizo Pepper Feta Frittata 3_zpsoxblwp44.jpgIngredients

  • 1 red pepper
  • 1 small handful of chorizo (fry it first if you are using the raw cooking variety)
  • 4-6 eggs, depending on the size of your pan – I’ve started buying mixed size eggs, so much cheaper than the standard large or medium!
  • 1 handful of feta

Roast your red pepper (I like to do several of these at a time and freeze individually). Simply heat your oven as high as it will go, quarter and deseed the peppers and roast until the skins go black. Tip into a bowl, cover with cling-film and cool until you can handle them. Peel off the skins and chop.

Heat a frying pan on a low heat, and add the chorizo. Fry until the oils are released, then add the peppers. Meanwhile beat the eggs together with a little black pepper.

 photo Chorizo Pepper Feta Frittata 1_zpshzd490xt.jpgAdd the eggs to the pan and cook until the edges are just beginning to set. Crumble over the feta, then pop until the grill (cover the pan handle if necessary) until set. Serve warm, or let cool and refrigerate for easy lunches.

I’ve really taken to this chorizo and pepper frittata. The peppers provide sweetness, the feta a salty tang and the chorizo? Well I love chorizo anyway! If I’m feeling hungry a small handful of cooked potatoes bulk it out (plus mean I need to use less eggs), and it acts as a great way of using up most things in the fridge. It’s filling without feeling heavy and I’m loving it for fuelling afternoon study sessions.

UPDATE (as of 9pm last night) – I’ve found an even easier way of doing this. Line a sandwin tin or similar with greaseproof, spray with low-cal oil, throw in your pepper/chorizo/potato, beat eggs and pour over (4 eggs worked well in my sandwich tin), scatter over feta and bake at 180C for around 15 minutes. It’s not quite as light and fluffy, but it’s just as delicious!
 photo Chorizo Pepper Feta Frittata 2_zpswaqdbfse.jpg

Are you a fan of frittatas? What’s your favourite light dinner?

Recipe(s): Chorizo & Prawn Risotto and Pizza Breads with SACO Apartments*

Having lived in student halls for nine months too long (bad experience) I know just how difficult it is to cook with a dodgy oven, little space, limited food storage and below-par equipment, so when SACO contacted me about their latest challenge I couldn’t not accept. They wanted bloggers to create a two course meal for two, under £20 and only using equipment found in their holiday apartments. Got to say, those apartments are better stocked than the kitchen in my halls was! Most look pretty cool too!

 photo 2014-09-17184532_zps5ce3fe8e.jpgI decided to go for something relatively simple, something I’d cook often but with a summery twist. Plus they compensated the cost of ingredients, so I couldn’t resist splashing out on chorizo and prawns. I planned a paella, but I had the wrong type of rice, the wrong type of pan. Plus I burn things easily. Risotto it was. As for the starter, this was something born out of an accident last year when I ended up with extra mozzarella. I love it, and quite often eat it for dinner (after an office lunch at Prezzo) or cold in my lunchbox. I also wanted something that would work well alongside the risotto if timings get difficult (they often do away from home), so I’m happy to say they go together perfectly. A really yummy meal!

Now I didn’t weigh anything, and got on with it straight from work. I had two courses on the table in under an hour – so it’s a pretty quick dish. Here we go;

 photo 2014-09-17180111_zpsabd40eaf.jpgGet in, throw your bags on the floor and preheat the oven to 180C. Dice a small onion and soften in olive oil over a low heat.

 photo 2014-09-17180342_zpsa1036e17.jpg photo 2014-09-17180732_zpsce3a1551.jpgSlice a part-baked roll (one for each person) in half, spread each half with a teaspoon of red pesto, and top with slices of mozzarella. Throw in the oven, they want 15-20 minutes; keep an eye on the cheese as you don’t want it to burn.

 photo 2014-09-17181228_zpsc50c255a.jpgBy now the onions should have soften. Tip in some chorizo (I’m loving the pre-diced little packs from Sainsburys at the moment, as it means I’ll actually eat the amount before it goes off) and let it release its oils. Add sliced garlic, paprika and whatever herbs you have to hand. Stir a spoonful of the red pesto in too.

 photo 2014-09-17181533_zpse50f4d93.jpgTip in the risotto rice (150g is good for two portions) and stir constantly for two minutes. Pour 1/2 pint of boiling water into a jug, then add 1/3 of this to the pan. Stir well, cover with a lid and leave for about ten minutes.

 photo 2014-09-17184352_zpsd6264d85.jpg photo 2014-09-17184526_zps4014002a.jpgAdd another 1/3 of the stock, stir well, leave for ten minutes, then repeat. Leave the lid off for the last ten minutes, add a handful each of prawns, and stir as often as you can bear to. You want it to be slightly less wet than a usual risotto, a little more paella like.

 photo 2014-09-17183607_zps77f92627.jpg photo 2014-09-17184532_zps5ce3fe8e.jpgCheck the rice is cooked to your liking, season to perfection (is it Jamie Oliver that says that in virtually every recipe?!) and serve up.

Disclaimer: I was invited to take part and reimbursed for my ingredients. I wasn’t expected or asked to add an opinion on SACO apartments, and I’m not affiliated with them in any way. 

What do you cook on holiday?