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Tam West
Ingredients
| 4 handfuls | Spinach, any tough stems removed |
| 3 large | Chorizo sausages, fresh (Main) |
| 25 g | Butter |
| 1 small | Onion, finely chopped |
| 2 | Eggs |
| 1 cup | Milk, full cream |
| ½ cup | Cheddar cheese, grated |
| 1 Tbsp | Flat leaf (Italian) parsley, or dill, chopped |
| 1 | Lemon, finely grated zest only |
| 3 small | Tomatoes, seeded and coarsely chopped |
| 1 Tbsp | Breadcrumbs |
| 1 Tbsp | Grated parmesan cheese |
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Directions
- Heat the oven to 175C. Lightly grease a 20cm baking dish.
- Wash the spinach, allowing any remaining water to cling to the leaves. Heat a frying pan and place in the spinach. Cook until wilted then remove from the frying pan and place in a sieve to drain well.
- Pour a dash of oil into the frying pan and cook the chorizo until they are just cooked through. Remove, drain on kitchen paper, then slice each chorizo into about 1cm-thick slices.
- Pour another dash of oil and the butter into the frying pan and cook the onion until soft and just beginning to colour.
- Whisk together the eggs, milk, cheddar parsley or dill and lemon zest. Season with salt and freshly ground black pepper. Add the cooked onion and tomatoes.
- Squeeze excess moisture from the spinach and coarsely chop. Place in the baking dish. Scatter over the chorizo slices.
- Pour over the egg mixture, then sprinkle breadcrumbs and parmesan on top.
- Place in the oven and cook for 25 minutes until golden and set. Serve with a crisp green salad and crusty bread. We topped our frittata with extra herbs and cherry tomatoes roasted until their skins split.
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