Photo by Hadyourtea?
Hadyourtea?'s Notes:
Expand1 small onion Ask a question about this ingredient
2 cloves of garlic Ask a question about this ingredient
olive oil Ask a question about this ingredient
1 roasted red pepper Ask a question about this ingredient
200g cooked chickpeas Ask a question about this ingredient
150g chorizo Ask a question about this ingredient
1 teaspoon smoked paprika Ask a question about this ingredient
2 big handfuls spinach Ask a question about this ingredient
Finely chop the onion and garlic and saute in a frying pan in a good glug of olive oil until soft and fragrant.
Ask a question about this stepDice the red pepper and chorizo into chick pea sized chunks and add to the pan with the chick peas and paprika.
Ask a question about this stepSaute everything together until the orangy paprika oils run from the chorizo.
Ask a question about this stepAdd the spinach and keep stirring until it wilts and everything starts to meld together in the pan.
Ask a question about this stepAdd the eggs and stir gently to incorporate the eggs into the whole mixture, then allow to set over a medium heat.
Ask a question about this stepPreheat the grill then slide the whole pan under the grill to set the top of the fritatta, it will only take a minute or two to become light gold and puffy.
Ask a question about this stepRemove from the grill, gently loosen from the edge of the frying pan with a knife then place a large plate over the pan and invert the fritatta onto it. Then place another plate on top and invert once again so the glossy grilled top of the fritatta is on view.
Ask a question about this stepSprinkle with a little sea salt.
Ask a question about this stepAllow to cool slightly before slicing into canape sized cubes or wedges. Serve hot or room temperature as a tapas or with a salad.
Ask a question about this stepI made the vegetarian version with extra smoked paprika and red pepper. TIP - the smoked paprika is what really makes this a unique dish. Especially if you're going without meat. Overall, went over huge at a party. Clean plates all around. Lots of compliments to the chef and took about 15 minutes to make in total (sans prep time.) Also was a beautifully colorful plate when finished. Thanks!
i dont eat pork, but no reason why i cant admire this- looks like a gorgeous dish,one which my chorizo loving brazilian friend would adore!
It would be great with more roasted red pepper, a little more paprika and no chorizo. Similar flavours but without the meat content.
looks really tasty!
thankyou so much
Yes, I've had my cuppa, and I think this is the best meeting of all my favorite tastes in one place. Thank you for this combination of ingredients in such a versatile presentation.
Thanks so much - its one of my favourite dishes
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
This is a really good fritatta. I made it using kale from my garden and it was fantastic. I'm going to make it again with some of my homemade chorizo.