Chorizo + Goat's Cheese Fritatta
I was asked to make a frittata for my close friend’s baby shower, so I whipped this up and it was well received. The saltiness from the chorizo provides most of the seasoning, and the goat’s cheese and spinach both add a refined flavour to the dish.
Preparation Time: 10 minutes / Cooking Time: 20 minutes
- 1 tbl olive oil
- 1 tbl butter
- 1 brown onion, peeled
- 12 medium mushrooms, peeled and washed (150g)
- 1 chorizo (160g)
- 2 handfuls of baby spinach, washed (100g)
- 80g goats cheese
- 4 eggs, beaten with a pinch of salt
- Chop the onion in half, and slice each half to form thick half-rings.
- Chop the mushrooms into small 1 cm cubes.
- Cut off the ends of the chorizo, and score the skin 4 times down the length. Find a corner of skin in one section and gently peel down to remove. Repeat with 3 other sections so the entire skin has been removed.
- Slice chorizo in half down the length, and thickly slice each half to get semi-circle pieces.
- Roughly chop the spinach.
- Heat the oil and butter on medium-low, in a 25cm non-stick, high sided pan, or low pot.
- Add the onion and sauté for 3-5 minutes until it softens.
- Add the mushrooms and sauté for a further 3-5 minutes until they soften.
- Add the chorizo and heat through for a minute.
- Add the spinach and stir through until it starts to wilt, and reduce heat to low.
- Break apart goat’s cheese with your fingers and place pieces over the top of the mix. DO NOT mix through.
- Pour the beaten egg over to cover the entire frittata, and swirl the pan around gently to ensure uniform egg coverage.
- Cover with a lid, and cook for 5-10 minutes until egg is firm and doesn’t wobble.
- Remove the lid, shut the heat and leave off the stove in the pan for 5 minutes to cool slightly before serving.
Cut the frittata into fours and gently remove with a spatula. It should not have stuck too much to the bottom if you used a good non-stick surface. You can serve by itself or with some bread or chips if desired.