Wandsworth Frittata

Went for a lovely dinner and catch up with my old school friends Lucy and Georgie. We went over to Lucy's place in Wandsworth for a spot of chorizo and potato frittata. Her recipe is based on a Jamie Oliver recipe.

Lucy was saying that she wasn't a very good cook, but this proved her to be mistaken. She was also worried about the amount of rosemary that the recipe called for, but, to be honest, the rosemary added a whole new dimension to it. Delicious. It was so nice that I convinced her to give me the recipe.

And here it is...

4 small waxy potatoes, scrubbed and cut into chunks

2 red onions, sliced

Sea salt and freshly ground black pepper

6 large free-range or organic eggs

2 x 60g good-quality Spanish chorizo sausages, cut into 1cm thick slices

2 sprigs of fresh rosemary, leaves picked

Lucy didn't do this bit, but Jamie's recipe calls for:

2 shallots, peeled and very finely sliced

Juice of 1 lemon

Extra virgin olive oil

Preheat your oven to full whack, or get your grill nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry.

Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.

Heat a 20cm non-stick, ovenproof frying pan. Add the onions and cook until soft. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything's lightly golden and crisp, remove from the pan with a slotted spoon and put to one side. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they'll start to crisp up. Pour the beaten eggs on top immediately, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the grill until the omelette is golden brown on top and just cooked through in the middle.

Lucy didn't include this bit, but Jamie's recipe calls for:

While the omelette is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a glug of extra virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, then mix in the parsley leaves. Serve a little on top of the omelette and tuck in!

Lucy served her fritatta with a dressed spinach salad and crusty bread.