Spanish Omelette – Frittata

Ingredients

½ Spanish/ red onion, thinly chopped.
1 clove garlic, crushed.
Olive oil
1 small red pepper, chopped.
1 courgette, thinly sliced.
Sun dried tomatoes, 2-3 chopped.
100g Chorizo—spicy Spanish sausage - thinly sliced and chopped.
4 large eggs
Dried oregano
Black pepper, and salt.

Method

Use a 20cm frying pan—non-stick if possible. Gently fry the onion in some oil until soft. Add the red pepper and courgette, fry for a further 3-4 minutes
Stir to keep the food free of the pan; add the tomatoes and chorizo*. Cook for a further 2 minutes
Break the eggs into a bowl, then add the oregano, salt and pepper. Whisk lightly.
Pour the egg mixture over the pan contents, mix around to incorporate all the ingredients. Allow to cook on the base until setting and beginning to turn brown.
Place under the grill to allow the top to cook. It should be a little damp in the centre, not completely dry.
When set and cooked, turn onto a plate, portion as a cake, and serve with a dressed salad.

*The meat content can be omitted or replaced with other ‘protein’

Coked potatoes, bacon, mushrooms and peas can be included or substituted