Frittata is pretty quick to make. Even working completely from scratch, you can easily put together a delicious and exciting dish in 15 minutes or even less.
This particular frittata takes longer, because we’re adding potatoes.

You will need:
Potato mix:
300g of new potatoes, sliced
1 red onion, cut into halve and then strips
1 teaspoon of salt
1 tablespoon of dried mixed herbs
1 teaspoon of dried tarragon
1 teaspoon of ground cumin
3 tablespoons of oil
6 eggs
150g chopped chorizo
8 pardon peppers
200g grille red romano peppers
100g grated manchego

Makes 1 large frittata

Place all of the potato ingredients in a foiled baking tray and thoroughly combine
Bake for an hour in an oven preheated to 180C
Heat a large glug og oil in a pan on a medium high heat
Fry the chorizo first
After 5 minutes, add both of the peppers
Beat the eggs in a bowl with a pinch of salt and black pepper
Fry for about half a minute, then add the potatoes
Stir everything together and fry for another minute
Then pour the entire contents into the beaten eggs, mixing it thoroughly
We recommend adding extra oil to the frying pan at this stage, to help prevent sticking and pour the eggy mixture back into the pan
As a final touch, to give the frittata a really beautiful crust on top, we coated it in finely grated manchego
Give it three more minutes, so the bottom is pretty well cooked
Watch for a lively bubbling around the edges of the pan
Check the edge of the frittata – once that’s set, move to the oven, preheated to 200C, and bake for 10 to 15 minutes or until completely set
Leave to cool slightly, slice and serve