- ½ onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 50g chorizo, sliced
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 eggs, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 tbsp milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 85g cooked, peeled prawn
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 100g frozen pea, defrosted
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- leafy salad, to serve
Heat grill to medium. In a 20cm frying pan, fry the onion and chorizo in the oil over a low heat. Cook for 4-5 mins, stirring occasionally until the onion is soft.
Take the pan off the heat, pour out any excess fat from the chorizo, then stir in the beaten eggs and milk with some seasoning. Stir in the prawns and peas and return to a low heat for 10-12 mins until all but the very top of the frittata is set. Flash it under the grill until golden (keep the handle away from the heat). Serve in wedges with a leafy salad.
Cooking under the grillIf your frying pan has an ovenproof handle it will be fine under the grill – just remember to wear oven gloves when removing it. If the pan has a plastic handle, make sure you leave the handle sticking out of the grill away from direct heat – or wrap it in some foil before grilling.