Hello, fellow food enthusiasts! With the days getting just that little bit chillier and the leaves turning those gorgeous shades of amber and red here in the UK, it seemed like the perfect excuse to dive into the kitchen and whip up something cozy and vibrant. Today, I present to you a Spanish Sunshine: a Smoky Chorizo and Red Pepper Frittata that brings a warm embrace of flavor to your brunch table.
Cooking is such a wonderful way to travel without ever leaving the comfort of your own kitchen, don’t you think? This dish takes me back to sun-soaked afternoons in Spain—sitting at a bustling outdoor café, listening to the joyful clinking of glasses and the hum of conversation, while savoring the rich, smoky notes of chorizo infused with a hint of paprika.
But alas, while a quick trip to Spain would certainly be delightful, what I’ve found is that making this frittata is, quite frankly, the next best thing. With just a bit of chopping and a lot of love, you can recreate that Mediterranean magic right at home.
The stars of this dish are truly the chorizo and red pepper. The chorizo adds a hearty, smoky warmth and a delightful oiliness that coats the other ingredients in its aromatic charm, while the red pepper brings a sweet and vibrant burst of color and flavor. And all of it comes together in a fluffy, cheesy embrace that’ll have you going back for seconds—if there’s anything left to grab, that is!
Preparing this frittata is as straightforward as they come. As you cook the chorizo, you’ll notice it releases its oils, painting everything in beautiful shades of red and amber. Toss in the peppers and onions until they’re tender, mix in your eggs and a touch of milk, and pop the whole affair in the oven to bake to a bubbly, golden delight. Honestly, is there anything more satisfying than watching a dish bloom into its full gastronomic glory?
This recipe is incredibly versatile, perfect for breakfast, brunch, or even a quick weeknight dinner. Pair it with a crisp green salad or some crusty bread and you’ve got a meal fit for a fiesta.
I hope you try making this Smoky Chorizo and Red Pepper Frittata at home and that it brings as much warmth and joy to your table as it does to ours. Until next time, happy cooking!
Ingredients
– 150g chorizo, sliced
– 1 red bell pepper, diced
– 1 medium onion, finely chopped
– 8 large eggs
– 100ml whole milk
– 100g grated cheddar cheese
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped for garnish
Method
1. Preheat your oven to 190°C (375°F).
2. In a large ovenproof skillet, heat the olive oil over medium heat. Add the sliced chorizo and cook for 3-4 minutes until it starts to release its oils and turn slightly crispy.
3. Add the diced red bell pepper and chopped onion to the skillet. Sauté for about 5 minutes until the vegetables begin to soften.
4. Stir in the minced garlic and smoked paprika, cooking for an additional 1 minute until fragrant.
5. In a large bowl, whisk together the eggs, whole milk, salt, and pepper. Ensure the mixture is well combined and slightly frothy.
6. Pour the egg mixture over the chorizo and vegetables in the skillet, gently stirring to distribute the ingredients evenly.
7. Cook on medium heat for 5-7 minutes without stirring, until the edges begin to set.
8. Sprinkle the grated cheddar cheese evenly over the top of the frittata.
9. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set in the center and lightly golden on top.
10. Remove from the oven and allow to cool for a few minutes. Garnish with freshly chopped parsley before serving.
