Spanish Frittata with Chorizo & Peppers

When I was traveling in Spain I easily ate my weight in ‘Tortilla Espagne’ the classic tapas dish of onion and potato omelette served in practically every tapas bar.

If you don’t have access to chorizo or smoked paprika, I’ve got you covered. As always check out the substitutes below.

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Spanish Frittata with Chorizo & Peppers

Total Time 20 minutes minutes

Servings 2 people

Ingredients

• 1 red capsicum (bell pepper)
• 2 Spanish chorizo 250g / 9oz
• 4-6 eggs
• 1 teaspoon smoked paprika
• 1/4 cup flaked (sliced) almonds, roasted 30g / 1oz
• 1 bag salad leaves

Instructions

• Turn your oven on to 200C (400F).
• Slice or crumble chorizo / sausage into bite sized pieces. And chop bell pepper (capsicum) into slices about 1/2cm (1/4in) thick. Place a small frying pan (oven proof) on a medium high heat. Add a glug of olive oil and cook sausage and peppers, stirring every now and then until the sausage is well browned and cooked through and the peppers are soft. 5-10 minutes.
• Mix eggs with a fork in a small bowl and season with a pinch of salt. When the chorizo is cooked, remove the frying pan from the heat and stir in the whisked eggs. If your frying pan isn’t oven proof transfer the chorizo and peppers to a lined 20cm (8in) spring-form pan and then pour over the eggs.
• Bake the frittata until the eggs are set, meaning it feels firm and springy in the middle. Will take 8-10 minutes if using the frying pan in the oven. If using the spring-form tin, it will take longer because you don’t have the heat from the frying pan going into the oven. Expect 15 minutes, possibly longer.
• While the frittata is cooking, make the paprika oil by combining smoked paprika with 2 tablespoons of your best extra virgin olive oil and a pinch of salt.
• When the frittata is set allow it to cool for a minute then lift it out of the pan and place on a chopping board or plate to serve. Scatter over almonds and drizzle over paprika oil. Serve salad on the side.

Nutrition

Carbohydrates: 10g

Substitutions

no chorizo – any spicy (or mild) sausage will do. Or substitute bacon or salami.

no paprika – either serve with mayonnaise, plain extra virgin olive oil or hot sauce like tabasco instead.

pantry-friendly – serve with sauteed frozen veg instead of salad. Use roast peppers from a jar and add them with the eggs.

keto / ultra low carb – skip the peppers.

vegetarian – replace chorizo with halloumi (pan fry cubes until golden). Other cheese like feta or goats cheese won’t need browning. Or replace chorizo with sun dried tomatoes, onions, mushrooms or extra bell pepper (capsicum).

egg-free – make scrambled tofu with these flavours.

nightshade-free – skip the peppers or use onion instead and use mayonnaise or plain extra virgin olive oil instead of the paprika.

more substantial (carb lovers) – wrap in warm tortillas or pita. Or make a bocadillo by using as a filling for crusty bread rolls.

more substantial (low carb) – extra almonds. extra egg. avocado.

Low FODMAP – use half the almonds (or skip them).

family-friendly – use mild chorizo or bacon.

different vegetables – mushrooms, onion, eggplant or zucchini.

more fancy / for entertaining – dress your salad for company! Or serve a more substantial salad like this Shaved Cabbage Salad or Crispy Iceberg Salad with Almond Crust.

Waste Avoidance Strategy

red bell pepper (capsicum) – keep in the fridge for a few weeks. For longer grill and store in an airtight jar under oil. Or freeze them.

chorizo or spicy sausages – freeze them.

eggs – will keep in the fridge for weeks or use for another meal.

smoked paprika / flaked (sliced) almonds – keep them in the pantry.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens.

Problem Solving Guide

bland – really? Try more salt.

too dry – Overcooked eggs. Next time check the frittata earlier. For now be generous with the paprika oil or serve with some mayo.

no oven – you can cook the frittata on the stove top. Just reduce heat to medium after you add the eggs. Then cook for a few minutes until the egg is mostly set. Then invert the frittata out of the pan onto a plate. Slid back into the pan for another minute to cook the top.

frying pan not oven proof – follow the instructions for the springform pan. And make sure you line the base and side with paper – eggs like to stick!

frittata sticking to the pan – as I said, eggs like to stick. Let the frittata sit and cool for 5 minutes this allows the protein to relax and release from the pan. If it’s still stuck you’ll need to use a spatula to ease it out. Next time use a non-stick pan or the lined springform pan option.

Prepare Ahead

You can but I think frittatas are best when warm from the oven or at room temp. Just cook as per the recipe but keep the paprika oil, almonds and salad separately. Leftovers will keep in the fridge for up to 2 weeks. Don’t freeze. Serve leftovers at room temp with oil, nuts and salad.