Dean Edwards cooks his twist on a frittata using Mexican ingredients including chorizo, coriander and chilli.
300g maris piper potatoes, sliced
100g chorizo, cubed
1 red onion, sliced
2 cloves garlic, crushed
½ red chilli, deseeded and diced
½ tsp ground cumin
½ tsp smoked paprika
200g red kidney beans, drained
6 med eggs, beaten
2 tbsp fresh coriander, chopped
1. Boil the sliced potatoes in salted water for 6-8 minutes or until just cooked through, drain and leave to steam dry for 5 minutes.
2. In a non-stick pan fry the chorizo for 2 minutes then add the onion, garlic, chilli and spices then cook for a further 2-3 minutes. Add the beans and potatoes. Add the seasoned beaten eggs and fresh coriander then cook until the eggs have just set around the edges. Transfer to a preheated oven set at 200C/180C fan for around 6-8 minutes then turn out onto a plate.
3. Slice then serve with some guacamole, salsa and some dressed salad leaves.