Chorizo, spinach and feta frittata

Honestly I find potatoes pretty amazing. I’m not the world’s biggest fan of a boiled potato, and mash sucks balls in my humble opinion, but roasted, fried, baked, croquetted, frittered, wedged, chipped or sauteed the most basic of vegetables becomes a god and a monster.

"He stared into the oven. Terror glazed his eyes like honey on a prize ham and he whispered 'Cthulhu?'"

I don’t eat a lot of potato, though. I rarely think about them except for with roasts, preferring pasta or rice as my source of carbs, but the other day my stores were looking a bit sparse (my fridge contained the ingredients here plus a plastic mug with what might have been parsley in it, a sandwich bag containing a piece of cheese harder than any rock and a fork)  and I needed to eat something that would soak up the copious amounts of Morgan’s Spiced I was going to drink at Wetherspoons.

Too many people think omelettes are stodgy, boring or only suitable for breakfast. These people are wrong. A good omelette should be fluffy, light and totally banging. I made an omelette for my housemate Rosie a little while back and she was so surprised it was nice that she refused to call it an omelette and they’re now defined as gomelettes in her book.

I suspect this is probably Spanish but that might just be the chorizo talking. It’s great comfort food and really fast and simple – perfect pre-pub food for yourself and a mate.

Give me an F! Give me an R! Give me an I! You get the idea.

Chorizo, spinach and feta frittata

  • Two or three big potatoes, the kind you’d roast, sliced widthways.
  • Five eggs (don’t be a dick, eat free-range), beaten.
  • One chorizo sausage or half of the bendy ones you get sometimes, roughly chopped.
  • A couple of handfuls of spinach
  • About a third of a block of feta
  • Salt
  • Pepper
  • Allspice
  • Tabasco or similar

First up, get the grill hot. Boil your potato slices. I find it’s better to slice them before boiling because it’s quicker and you don’t have to scald your hands or wait around for the potatoes to cool. They should only take 5-10 minutes, probably closer to five. Don’t boil them until they’re falling apart, or they’ll become a mush in the pan. Allow to dry out.

Take a large, deep frying pan or even a wok with a relatively flat bottom and heat a glug of oil (nothing fancy) over a medium heat. When it’s starting to shimmer, lay the potato slices in the bottom of the pan, not overlapping but touching so there are small gaps where they don’t quite meet. Sprinkle with allspice, salt and pepper. Heat a smaller pan separately and fry the chorizo. It won’t need any oil, it creates its own. Fry until it’s starting to blister and go crispy.

Pour the beaten eggs over the potatoes after about five minutes of frying and quickly crumble in the feta, add the chorizo (complete with some of the red oil from the sausage) and stir in a couple of handfuls of spinach. Season to taste with salt, pepper and a few drops of Tabasco or similar hot sauce.

Keep moving the pan constantly back and forth, as if you were playing pool or…y’know, doing the other thing which requires repetitive movement of the wrist. By doing this you keep plenty of air in the omelette so it doesn’t get heavy without scrambling the eggs. After a few minutes the bottom of the frittata should be solid, so put the pan under the grill (with the handle outside if it isn’t oven-ready) and wait until the top has basically solidified – a little bit of fluidity isn’t a problem but you don’t want completely raw egg unless you’re really bored of your friends.

Eat extremely quickly whilst putting your shoes on and drinking a tinny. Alternatively, savour with a young Beaujolais or a similar light red.

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