In order to write this blog post, I had to research a couple of details before posting up.
The first was the Scots meaning of Barrie (my surname). I do remember being told that Barrie means ‘good’ or ‘pleasant’ but here confirms it, so I feel qualified in being able to use it!
The second thing I had to check out was whether what I had made technically was considered a tortilla or a frittata. It was the latter, and you can find out why here – after you’ve read my recipe of course!
Frittatas are very versatile as you can add whatever you like to your beaten eggs. I personally feel that one or two strong flavours and/or colours are better than five bland and pale ingredients Our favourites are smoked mackerel and chorizo (not at the same time). They are also great if you fancy a light lunch or dinner without any carbs.
Frittatas are also great as they can use up lots of spare eggs and any feature ingredients you have left over. We always have tons of eggs in as I use them for baking and we generally enjoy eating them. I also used a chicken breast as we had a random one lurking in the freezer.
If you are making a frittata to serve two hungry people for dinner, I would use 6 eggs and around 300g of whatever ingredients you like – I’ve found that using about this amount ensures that the frittata is interesting enough with your extra flavours, but allows the eggs to swamp the ingredients and cook evenly on the base. We had ours with a side salad but if you were serving 4 people for a lunch you could serve with bread or a more hearty salad if you wanted to.
Chicken and Chorizo Frittata
- A generous knob of butter (salted, or add a pinch of salt in with unsalted butter)
- 50g chorizo sausage, chopped into small-ish chunks
- 200g uncooked chicken breast, chopped into small-ish chunks
- 2 spring onions, chopped
- 100g frozen peas
- 6 eggs, beaten
- salt and pepper
- small handful of grana padano cheese
Heat your pan (a large-ish, not too deep pan is best) on a medium heat and melt the butter, ensuring that it slides around the sides of the pan. This helps later on in the process when the frittata is cooking.
Add you chicken to the pan and coat in the butter and salt (if using unsalted butter). After a few minutes, add in the chorizo. Add some ground pepper.
When the chicken is cooked but not quite golden brown, add in the chopped spring onions and frozen peas, until the chicken is golden brown.
Then empty your pan of chicken, chorizo and veg into a large bowl which has the beaten eggs in. There’s no need to stir because you tip your egg mixture straight back into the pan and heat on a barely there medium heat.
Here’s where you have to be patient and just watch the pan. If you’re like me, you will be tempted to try and move the eggs, but if the pan was greased properly with the melted butter then once the base and sides have cooked, then there will be a little movement within the pan. Cook for about 5 minutes,and during this time, turn on your grill to a medium heat. The top isn’t likely to get cooked but this isn’t a problem, as the grill will finish the cooking process.
Top the frittata with the grana padano cheese, and stick under the grill for 4-5 minutes, checking regularly until it is golden brown. Cut into slices and serve.