Fritatta can be a very healthy option packed with spinach and tomatoes and beans (next week's plan) and although potatoes and chorizo will never be the healthiest choice of filling, it addresses my need for a bone-sticking, warming, comforting meal that leaves me feeling fuller longer.
Crispy on top, meltingly tender inside with a spicy tomato salsa drizzled over, this satisfies all my january needs.
This fritatta makes 4 regular portions or 6 small (slightly more diet conscious and frugal) ones
Potato & Chorizo Fritatta with spicy bravas sauce
2 large baking potatoes, peeled and thinly sliced
75g chorizo sausage, chopped into small cubes
2 tbsp olive oil
5 eggs
2 tablespoons of skimmed milk
Boil the potatoes for around 5 mins until just cooked, then drain and set aside.
Heat the oil in a large, deep, ovenproof frying pan and fry the chorizo for 4-5 mins until the oil turns orange.
Add the potatoes and fry for 1 min with the chorizo.
Whisk the eggs and milk together and add to the pan, stir gently to distribute the eggs around the potatoes and chorizo.
Cook over a low heat for five minutes until the fritatta starts to set then finish under a hot grill till golden brown and set on top.
Bravas Sauce
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 can chopped tomatoes
1
tbsp
tomato purée
2 tsp paprika
1/2 tsp chilli powder
Heat the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika and chilli powder and bring to the boil, stirring. Simmer for 10 minutes until thick.
Serve the fritatta with a little sauce and a green salad.
