A super-easy, super quick crowd-pleaser - ideal for Sunday Brunch (or Thursday supper).
6 XL Eggs
200g Mozarella Cheese (cut into blocks)
1 medium Potato (peeled and cut into very thin (3mm) slices)
small white Onion (roughly a third of the size of the potato - chopped very finely).
Chorizo Sausage (±100mm cut into thin slices)
15 Small Roma Tomatoes
250-300g Gouda (or any mild cheese) Cheese (grated)
2 tsp Smoked Seasoning
Olive Oil for pan
Savoury Salt to taste.
Pre-heat the oven to 200° C. As soon as the oven is up to temperature, turn the grill on to pre-heat.
Meantime, wash, peel and slice the potato (if the skin is beautiful, don't peel).
Gently cook the potato in a little olive oil until just soft (this will take 7-10 minutes).
Peel and finely chop the little white onion. Rinse the tomatoes, slice the Chorizo and cut the Mozarella into cubes.
Grate the yellow cheese and add 2tsp SMOKED SEASONING.
Break the eggs into a bowl, add 60ml cold water, a generous pinch of salt (remember, the Chorizo also adds salt!) and whisk - don't go too nuts - you don't want to over-whisk your eggs!
Add the onion to the potato and let it cook for 1 minute. Turn the heat up on the pan (don't let the onions burn), then add the Chorizo and the tomatoes and let them warm up just a little. Add the Mozarella blocks. Pour over the whisked eggs and top with cheese.
Pop the pan into the oven and under the grill. Grills and ovens vary - so watch your dish like a hawk. It should take between 5-7 minutes for the egg to set and start puffing up. When its ready, remove from the oven and serve immediately.
The oven and the grill must be HOT before the Frittata goes into the oven - it needs the shock to rise to its full potential.
Be ready to serve as soon as the Frittata comes out of the oven (and its at its most spectacular - it loves an audience to 'ooh and aah') - this dish hates to wait - it will take revenge and sink!