Serves 8–10

Ingredients

4 cooking chorizo sausages (about 60g)
16 eggs
300 ml crème fraîche
1 tablespoon olive oil
150g (about 1 medium) finely chopped red onion
1 garlic clove, crushed
130g fresh or frozen peas
1 red pepper, seeded and cut into strips
60g baby spinach
a pinch of salt and freshly ground black pepper, to season

Method

Preheat the oven to 180°C (350°F) Gas 4.

Place the chorizo sausages on a baking sheet and cook in the preheated oven for 12 minutes. Remove from the oven, drain on paper towels and cut into 1-cm/1⁄2-inch slices. Cover and set aside.

Reduce the oven temperature to 110°C (225°F) Gas 1⁄4. Put the eggs in a large mixing bowl with the crème fraîche and lightly beat to combine. Season with salt and pepper and set aside.

Heat the olive oil in a large non-stick, ovenproof frying pan set over low-medium heat. Add the onion and garlic and sauté until soft but not coloured.

Add the sliced chorizo, peas and (bell) pepper strips and cook for 2–3 minutes, stirring occasionally.

Add the baby spinach and stir until the spinach just begins to wilt.

Arrange the mix evenly over the bottom of the pan and carefully pour in the egg mixture.

Reduce the heat and gently cook the frittata, moving the egg in a little from the edge of the pan as it cooks (similar to how you would cook an omelette), using a spatula to run around the outside of the pan. You don’t want to get any colour on the bottom of the frittata, so it is key to keep the temperature low.

Continue running the spatula around the outside of the pan to ensure the frittata doesn’t stick.

After about 10 minutes, once it has just set on the bottom and the sides, place the pan in the oven for 15–20 minutes until the frittata is lightly golden and just set in the middle. Remove from the oven and let cool for 10 minutes.

Once cool, cover the pan with a chopping board and turn it over to release the frittata. Cut it into 4-cm/11⁄2-inch squares and transfer to a plate to serve.

From Big Night In: Delicious Themed Menus to Cook & Eat at Home by Katherine Bebo (£14.99, Ryland, Peters & Small), out now

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