Spanish-Style Chorizo Frittata Recipe

Ingredients

• 1 tablespoon olive oil
• 1 medium red onion, thinly sliced
• 1 large red capsicum, thinly sliced
• 125 g chorizo sausage, thinly sliced
• 1 teaspoon mild paprika
• ½ cup frozen peas
• 8 eggs
• ½ cup reduced-fat milk
• 1 shallot, thinly sliced
• 200 g punnet grape tomatoes, halved
• 2 teaspoons red wine vinegar
• 2 tablespoon small mint leaves Mixed salad leaves, to serve

1. Preheat the oven to 180°C. Heat half of the oil in a medium cast-iron or ovenproof frying pan over medium heat. Cook the red onion, capsicum and chorizo, stirring, for 7 minutes. Add the paprika and peas; cook, stirring mixture, for 1 minute.
2. Meanwhile, whisk together eggs and milk in a large jug. Season well with cracked black pepper.
3. Add egg mixture to the chorizo mixture and cook for 4–5 minutes, or until frittata is beginning to set around the edges. Transfer to oven. Bake for 15 minutes.
4. Meanwhile, combine shallot, tomatoes and vinegar in a bowl. Season with pepper. Top frittata with tomato salad and mint. Slice and serve with salad leaves