Have you noticed that some leftovers get devoured straightaway, while others seem to get overlooked until they end up in the bin? Me too – which is how this frittata came about.

This one uses up a motley collection of items, including the most delicious spinach which came as part of a mystery bag of products left in the mailbox for me by a keen gardener who I’ve never met, but lives close to me and wrote to me to say she loves Eatscooksreads and did I want some of her garden produce? If that isn’t fantastic community living, I don’t know what is. I have never met this wonderful benefactor, but her produce is absolutely delicious – so thank you, Lisa!

Need a vegetarian option? Simply leave out the chorizo, or replace it with something else.

Frittata Feast

Ready in 20 minutes. Serves 6-8

Ingredients

  • 10ml peanut oil (or high heat cooking oil)
  • 1 shallot, finely chopped
  • 1 chorizo, sliced thinly on the diagonal
  • 200g leftover cooked potato (I used leftover seasoned fries, or these Potato Peel Chips work well)
  • 1 cup cooked peas
  • 1 large tomato, cut into 6 or 8 (depending on size)
  • 5 fresh spinach leaves
  • Small knob of butter
  • 8 free range eggs
  • 1 cup grated Tasty cheese
  • Salt & pepper, to taste

Method

Preheat grill to high.

Heat oil in a large ovenproof frying pan. Saute shallots for a couple of minutes on medium heat, then add thinly sliced chorizo. Turn heat up slightly, and fry for 5 minutes, until chorizo browns and starts to sizzle.

Chop cooked potato into bite-sized pieces (I just halved the seasoned fries) and add to chorizo mix. Fry for another 5 minutes or so until potato edges start to crust, and add peas. Stir often.

Remove spinach leaves from the middle stem, place on top of each other (like stacking pieces of paper) and roll into a tight cigarette shape. Using a sharp knife, cut spinach to create thin ribbons, no more than 0.5cm in width.

When chorizo is warmed through, add spinach and mix to combine. Dot tomato pieces evenly through the mix and blend. Gently arrange mix so each slice will cook evenly, and have a bit of everything when cooked. Reduce heat to medium.

Break eggs into a separate bowl and whisk. Pour egg evenly around the contents of the pan, and swirl gently until evenly spread. Remove from heat, top with cheese and place under the grill for 5-10 minutes, until cheese is bubbling. Serve immediately.