Spinach, Chorizo and Gruyère Frittata (that’s a posh omelette to you and me)

As per usual, there were things in the kitchen that needed using, number one on the list being an almost full bag of fresh baby spinach. You need your greens, boys and girls, so find a recipe to incorporate them into your diet! Today, I’m pairing them with eggs for a 3-Egg omelette, or a frittata, if we’re being posh. I’ve never actually made a full-on frittata before, I’ve always kept my omelettes in the pan on the hob and never further have they roamed. But check this out.

Although my inspiration was aided by this recipe from Jamie Oliver, all measurements here are approximate. This will serve 2-3 people if the frittata is the main dish.

Spinach, Chorizo and Gruyère Frittata

3 large eggs, room temperature
60g / 2 oz chorizo, diced into ½cm cubes
½ onion, finely chopped
100g / 3½ oz fresh baby spinach, roughly chopped
50g gruyère, grated
Handful of chives, finely chopped
Small glug of olive oil + knob of butter
Dash of cream
2-3 tblsp fresh lemon juice
Salt and black pepper to taste

1. Heat the grill/broiler to a medium-high heat.

2. Over a low-medium heat, gently fry the chorizo for 3-4 mins until it becomes really fragrant and has released plenty of red oil. Remove from the pan with a slotted spoon and set aside.

3. Using the same pan, add the olive oil and butter. Gently fry the onion for 1-2mins; turn down the heat to low, add the spinach and cook it down, another 2 mins, stirring both to coat them in oil. Briefly turn off the heat as you don’t want the pan too hot for the eggs coming up. Remove the onion and spinach from the pan and allow to cool in a bowl. Squeeze the lemon juice over and stir.

4. In a separate bowl, whisk up the 3 eggs. Add the gruyere, dash of cream, chives, chorizo, onion and spinach. Season well to taste. Mix it all up.

5. Over a gentle/medium heat, add a dash of oil, making sure to coat all around the pan (so that the frittata will pop right out after it’s cooked). Add the egg mixture and gently stir to make sure your ingredients are well-distributed throughout. Allow to cook for approx. 4-5 mins, or until the edges of the frittata are beginning to set and brown.

6. Put the entire pan under the grill/broiler for 3 mins, until the frittata has puffed slightly and turned a delicious golden colour. Remove from the oven. Use a palette knife if necessary to loosen the frittata from the sides of the pan, being careful not to break it. Take a plate or chopping board, lay it on top of the pan (careful, it’s hot!) and flip it over. The frittata should pop right out. Cut into wedges and serve!



One thought on “Spinach, Chorizo and Gruyère Frittata (that’s a posh omelette to you and me)

  1. That looks beautiful! Will be requesting that one soon. I will provide the liquid refreshments.

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