Spanish omelette frittata thingy

Last year I was seeing an absolutely amazing cook. I would sit in front of the telly while he threw something wonderful together in the kitchen before serving it up with a beer and a kiss. It was brilliant. Especially as he used to make tonnes of stuff I loved even if he wasn’t a fan.

Ever so often though he would surprise me with something, trying to get me to try new things and stop being such a pain-in-the-arse fussy eater. One of these was a Spanish omelette frittata thing. It was delicious and I’ve always wanted to give it a go.

There is a recipe for Spanish omelette in my lovely new Nigella Express but I went a bit off-piste with this one.

I used:
7 eggs – which seems like an awful a lot but you need to fill up the frying pan
500g of new potatoes – mine were the Waitrose miniature ones and were weeny!
3 or 4 fat slices of chorizo
6 small or 3 big spring onions
A handful of grated cheddar
Half a red pepper
Half a handful of chilli flakes or two bird’s eye chillies chopped very fine
And hey, whatever the hell else you want

Boil the new potatoes for fifteen or twenty minutes and once they're done heat the grill.

Chop the chorizo and the pepper into chunks, finely round the spring onions and halve or quarter the new potatoes. Beat the egg and mix everything in to it, throwing in the cheese and the chilli, seasoning with salt and pepper.

Heat a frying pan on the hob and melt a bit of butter and a drop of oil in there. Pour everything in and give it a good shake so that all the bits and bobs in it even out rather than bunching together in random bits of your omelette.

Cook this for five minutes on a gentle heat before moving it to under the grill. After ten minutes it should be nice and golden on the top. If it’s still a bit wibbly in the middle don’t worry as it’ll keep on cooking after you take it out.

Turn it upside down on to a plate and let it cool until it’s nearly room-temperature.