Circle B Kitchen
Recipe courtesy Food 52
This is one of the best frittatas I've had the pleasure of eating. It really has it all... great flavors, wonderful texture and really just so interesting. I used chickpeas that I cooked up from dried and they were impossibly tender and lovely in this. I also used my homemade chorizo which we thought was rather killer. This recipe calls for the more traditional Spanish chorizo that comes fully cooked in links. If you use the Mexican-style chorizo sausage, just remove it from the link casings, crumble it into the pan and continue with the recipe, making sure to cook it all the way through. I've also used frozen spinach instead of the fresh, and it works great. Just be sure to thaw it and squeeze it thoroughly dry before adding it to the pan. It really doesn't matter what kind of spinach or chorizo you use or whether your chickpeas are freshly cooked or canned, this is a super scrumptious frittata!
1 small onion
2 cloves of garlic
olive oil
1 roasted red pepper
1 ½ cups cooked chickpeas
1 cup chorizo, diced
1 teaspoon smoked paprika
2 big handfuls spinach
5 eggs, beaten
salt
1. Finely chop the onion and garlic and saute in a frying pan in a good glug of olive oil until soft and fragrant.
2. Dice the red pepper and chorizo into chickpea-sized chunks and add to the pan with the chickpeas and paprika.
3. Saute everything together until the orangy paprika oils run from the chorizo.
4. Add the spinach and keep stirring until it wilts and everything starts to meld together in the pan.
5. Add the eggs and stir gently to incorporate the eggs into the whole mixture, then allow to set over a medium heat.
6. Preheat the broiler, then slide the whole pan under the broiler to set the top of the fritatta, it will only take a minute or two to become light gold and puffy.
7. 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.
8. Sprinkle with a little sea salt.
9. Allow to cool slightly before slicing into canape sized cubes or wedges. Serve hot or room temperature as a tapas or with a salad.