By the time Sunday comes around, all my ambitions to go food shopping go out of the window, in favour of staying in, watching DVDs and spending some quality time with Mrs Ribeye.
So, the best thing to cook on a lazy Sunday afternoon is... anything I can find in the fridge. Today's bounty includes a chorizo sausage, a bunch of broccoli and a whole load of store cupboard staples. Put it all together, and it's frittata time!
Try any food combination you like, whether just-bought, or leftovers (the chorizo in today's recipe was left over from my Leek and Chorizo Potato Skins that I made mid-week) from last night's dinner: Ham cheese and peas, salmon and courgette, bacon and tomato, chicken artichoke and chili... But this one is superb (best ever, actually).
Leftovers, strictly speaking, should be considered free, but even if you use fresh stuff, these frittatas come in at only £2 per serving, at the most expensive.
Serves 4
INGREDIENTS:
4 large potatoes, peeled and cut into 3cm dice
1 large bunch of broccoli, separated into small florets
1 teaspoon of salt
250g chorizo, cut into 1cm dice
2 onions, thinly sliced into half moons
2 cloves of garlic, finely chopped
2 tablespoons of olive oil
12 eggs
100ml milk
Pinch of black pepper
8 slices of buttered wholemeal toast, to serve
Boil the potatoes and broccoli in a large pan and add the salt. Take out the broccoli after the 5 minute mark and then the potatoes at the 10 minute mark (5 minutes after the broccoli) and set aside both in a bowl. In a large grill-friendly frying pan, fry the chorizo, onions and garlic in the olive oil, on a moderate heat, until translucent. Add the broccoli and potatoes and warm through. Preheat your grill to a very high setting. Whisk the eggs and milk in a jug and add the pepper. Arrange the ingredients in the frying pan evenly, to ensure a fair distribution. Pour over the eggs and milk mix and cook for 5 minutes, without stirring or moving the pan at all. Place the frying pan under the grill until the top is set, but not too brown (3 minutes approx). Cut the frittata into 4 thick wedges and serve with the toast.
So, the best thing to cook on a lazy Sunday afternoon is... anything I can find in the fridge. Today's bounty includes a chorizo sausage, a bunch of broccoli and a whole load of store cupboard staples. Put it all together, and it's frittata time!
Try any food combination you like, whether just-bought, or leftovers (the chorizo in today's recipe was left over from my Leek and Chorizo Potato Skins that I made mid-week) from last night's dinner: Ham cheese and peas, salmon and courgette, bacon and tomato, chicken artichoke and chili... But this one is superb (best ever, actually).
Leftovers, strictly speaking, should be considered free, but even if you use fresh stuff, these frittatas come in at only £2 per serving, at the most expensive.
Serves 4
INGREDIENTS:
4 large potatoes, peeled and cut into 3cm dice
1 large bunch of broccoli, separated into small florets
1 teaspoon of salt
250g chorizo, cut into 1cm dice
2 onions, thinly sliced into half moons
2 cloves of garlic, finely chopped
2 tablespoons of olive oil
12 eggs
100ml milk
Pinch of black pepper
8 slices of buttered wholemeal toast, to serve
Boil the potatoes and broccoli in a large pan and add the salt. Take out the broccoli after the 5 minute mark and then the potatoes at the 10 minute mark (5 minutes after the broccoli) and set aside both in a bowl. In a large grill-friendly frying pan, fry the chorizo, onions and garlic in the olive oil, on a moderate heat, until translucent. Add the broccoli and potatoes and warm through. Preheat your grill to a very high setting. Whisk the eggs and milk in a jug and add the pepper. Arrange the ingredients in the frying pan evenly, to ensure a fair distribution. Pour over the eggs and milk mix and cook for 5 minutes, without stirring or moving the pan at all. Place the frying pan under the grill until the top is set, but not too brown (3 minutes approx). Cut the frittata into 4 thick wedges and serve with the toast.
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