Chorizo and Tarragon Frittata recipe by Cherry Menlove

What you will need:

10 large free range eggs

320g Charlotte potatoes

1 large white onion

100g Chorizo

20g fresh tarragon

250g grated Gruyere cheese

1 good glug of Balsamic vinegar

1 tablsespoon of Extra Virgin Olive oil

Salt & Pepper (to taste)

Essential Equipment

1 large heatproof non-stick frying pan - it needs to go onto direct heat and under the grill

It’s Tuesday so I’m in the kitchen!

What to do with all of those eggs – Chorizo & Tarragon Frittata Recipe

Easter is now behind us, which I’m kinda bummed about as Robert the Husband had four days off work & I love chocolate, but it’s time to move on.
I have been using lots of eggs at this time of year, in my cooking, my baking and my decorating and there are many left over. So instead of making an omelette for one for the next twenty days I wanted to use up a larger number of eggs in one go – hence this awesome frittata recipe. Now, you should know that this recipe is high in it’s fat content as it contains chorizo and cheese so GO EASY on your slice size. If you want to spilt it in two then that’s up to you but remember it’s dense and will fill you and your arteries up. I served this the other day and got eight good slices out of it. It’s wonderful with a salad as you don’t need to add extra oil to the leaves (the chorizo and cheese have plenty thank you) and is suitable for both a light lunch and supper.

Serves: 6-8 depending on the size of your slices. You can find a weight conversion chart here!

How it’s made:

Peel and thinly slice potatoes then par-boil them.
Whilst potatoes are boiling, peel and thinly slice the onion and then caramelise in frying pan on low heat in the oil and balsamic vinegar. This should take about 10-15 mins
Slice chorizo into thin slices and add to the onion and gently sauté for 2-3 minutes. Set aside.
Finely chop the tarragon and grate the cheese.
In a large bowl whisk the 10 eggs together stirring in the tarragon and cheese. Set aside.
Turn on grill
Drain potatoes and add to chorizo and onion in frying pan and then mix together over a low heat for a moment.
Pour over egg, tarragon and cheese and heat gently for 4-5 minutes.
Take off heat and place frying pan under grill for a further 4-5 minutes until Frittata is golden brown.

Serve warm or cooled, on its own or with salad.

I was actually going to eat the slice that I photographed and was rather looking forward to it too. I’d had a mere forkful before the phone rang and I had to take a call. Alas, when I returned the plate was mysteriously empty. I checked Boo for any signs of Frittata around her whiskers, yet found none.

Jodie: *gurgle*

Cherry: “!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!”

I’m out in the garden tomorrow and will fill you in on all the garden plans that we have going on around here. I was born in the month of August, deep in the middle of a very hot summer. I think that makes me particularly partial to the sun, to being outside and to allowing my nose to garner a few freckles as I potter about. More on all of that anon……