First post for a while after a few difficult weeks so it might take a while to get back in the groove...bear with me!
The Woo's had a nightmare time recently looking after her mum and that, coupled with a glut of eggs from the girls, had her wanting a frittata for supper. We've had a bit of a chicken and chorizo vibe going on for a few days and that got me thinking...
My chicken and chorizo frittata...bet you didn't see that one coming!!
In an oven proof frying pan I softened a finely sliced small onion in about 25g of unsalted butter with a glug of olive oil to make sure it didn't burn. To this I added three finely chopped cloves of garlic, a chopped up red chilli, about 8" of chorizo (on offer in Sainsbury's at the moment at two whole rings for £4) which was finely sliced, 150g of cubed chicken breast (small dice), about two teaspoons of tomato puree and some sea salt and freshly ground black pepper. Once this was cooked through I added half a dozen lightly seasoned, lightly beaten eggs and swirled the pan to ensure that there was an even covering of yellow gorgeousness. This was cooked on a medium heat for a few minutes and then whacked in a 180* oven for about 3 minutes to cook the egg to setting point. The main thing is to make sure the chicken is cooked through but if you make sure the dice is small it will be done in just a minute or three. This was the end result. We like ours slightly underdone as we know how fresh the eggs are but you can adjust the oven time to suit your preference.
Wendy's mum, Jen, passed away late Wednesday afternoon after a battle with that bastard cancer thing. I had only known her two years but loved her dearly; as did everyone who knew her. She will be so so sadly missed but I am daily blessed by being part of the loving family that she and her husband, Arthur, created. Sleep soundly, Jen.
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