Hello fellow food lovers! Today, we’re diving into the vibrant world of Spanish cuisine with a dish that truly captures the spirit and bold flavors of the Iberian Peninsula: a Chorizo and Red Pepper Frittata with a Fresh Herb Salad. This dish is perfect for any meal of the day, whether you’re looking for an indulgent breakfast, a hearty lunch, or a light dinner. It’s packed with rich, savoury goodness and just the right amount of spice to keep your taste buds happy.
Why chorizo, you ask? Well, this spicy Spanish sausage has long been a staple in my kitchen. Its smoky flavor adds a depth to any dish, and those beautiful oils that it releases when cooked—pure magic! Combine that with the sweetness of red peppers and the comforting texture of farm-fresh eggs, and you have a frittata that feels like a warm hug on a cold day.
Preparing this dish also brings back fond memories of holidays in Spain. Wandering through local markets, soaking up the sun, and savoring the explosion of colors and aromas is a cherished experience I try to recreate in my home kitchen. This recipe reminds me of those lazy afternoons, enjoying a leisurely meal with loved ones, and I hope it brings a touch of that same nostalgia to your table.
Let’s not forget the herb salad. It’s simple, yet so refreshing. A mix of fresh parsley and chives tossed with lemon juice and olive oil delivers a zingy contrast to the rich frittata. The salad not only lightens the dish but also makes it feel wonderfully balanced and complete.
So, whether you’re an experienced cook or a curious novice, this chorizo and red pepper frittata is sure to become a favorite regular in your recipe rotation. It’s versatile, satisfying, and brimming with the hearty goodness that we all crave. Plus, it’s a great way to use those eggs that always seem to multiply in the fridge!
Give it a try, and don’t hesitate to adapt it to your taste. Whether you add a few more herbs, switch up the cheese, or toss in some extra veggies, this frittata is your canvas. Enjoy creating, eating, and sharing it with your family and friends. From my kitchen to yours, buen provecho!
Ingredients
– 6 large eggs
– 150g chorizo, sliced
– 1 red pepper, diced
– 1 small red onion, finely sliced
– 2 cloves garlic, minced
– 50g grated Manchego cheese
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 100g mixed salad greens
– 1 tablespoon fresh parsley, chopped
– 1 tablespoon fresh chives, chopped
– 1 tablespoon lemon juice
– 1 tablespoon extra-virgin olive oil
Method
1. Preheat your oven to 180°C (350°F).
2. In a large ovenproof frying pan, heat 2 tablespoons of olive oil over medium heat. Add the chorizo slices and cook for 3-4 minutes, stirring occasionally, until they release their oils and become slightly crispy.
3. Add the diced red pepper, sliced red onion, and minced garlic to the pan with the chorizo. Continue to cook for another 5 minutes, or until the vegetables are softened.
4. In a large bowl, whisk together the eggs and season with salt and pepper to taste. Pour the egg mixture into the pan, ensuring it’s evenly distributed among the vegetables and chorizo. Sprinkle the grated Manchego cheese over the top.
5. Allow the frittata to cook on the stovetop for about 5 minutes, or until the edges start to set.
6. Transfer the frying pan to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.
7. While the frittata is baking, prepare the herb salad. In a mixing bowl, combine the mixed salad greens, chopped parsley, and chopped chives. Drizzle with lemon juice and extra-virgin olive oil, then toss to coat evenly.
8. Once the frittata is cooked, carefully remove it from the oven. Allow it to cool slightly before slicing into wedges.
9. Serve the frittata warm, accompanied by the fresh herb salad on the side.
