Pasta frittata

Try making this frittata with leftover spaghetti, or other cooked pasta shapes, and/or chorizo, ham, mushrooms, cherry tomatoes, more leftover vegetables. Whatever needs using up!

Ingredients

• 2 tbsp oil (any cooking oil is fine)
• ½ onion, finely sliced
• 1 pepper, any colour, seeds removed, finely sliced
• 50g/1¾oz mixture of thinly sliced chorizo, strips of ham, sliced mushrooms, halved cherry tomatoes, chopped herbs, or cooked vegetables
• 275g/9¾oz cooked spaghetti or pasta
• 50g/1¾oz cheese, any kind, grated, cut or crumbled into small pieces
• 6 large free-range eggs
• ½ tsp flaked sea salt
• ground black pepper

Method

1. Heat the oil in a medium ovenproof frying pan (make sure the handle can withstand the heat of a grill) and fry the onion and pepper for 4–5 minutes, or until softened and lightly browned. Add the meat, herb and vegetable mixture, and fry for 1 minute more, stirring constantly.

2. Preheat the grill. Add the pasta to the pan and toss with the other ingredients. Sprinkle with the cheese. Beat the eggs in a bowl with the salt and lots of ground black pepper.

3. Pour the egg mixture over the vegetables and pasta. Cook over a low heat for 5 minutes, or until the eggs are almost set.

4. Place under the hot grill for a further 2–3 minutes, or until the eggs are set and lightly browned. Carefully remove – remember the handle will be extremely hot.

5. Loosen the tortilla with a spatula and slide onto a board. Cut into wedges to serve.

Pasta frittata