Chorizo & potato frittata

Bulk out this chorizo frittata with any veg you have in the back of the fridge to beat food waste. It takes just 25 minutes to make - perfect for busy days

Ingredients

• 0.5 tbsp vegetable oil , for frying
• 225 g chorizo , sliced into rounds
• 150 g frozen peas
• 400 g canned potatoes , drained and cut in half if large
• 150 g spinach
• 6 eggs

Steps

1. Heat the grill to high. Heat the oil in a 20cm frying pan over a medium heat and cook the chorizo for 5-6 mins, until it releases oil and is beginning to crisp at the edges.
2. Scatter in the peas and potatoes, stirring to coat in the oil. Add the spinach a handful at a time, allowing the last handful to wilt before adding the next. Season well with salt and pepper.
3. In a separate bowl, whisk the eggs together with a little salt and pepper and pour over the pan, making sure all the ingredients are covered with egg. Cook over a low heat for 6-7 mins until the edges are set, then carefully put under the grill for 4-5 mins, until cooked through, golden and slightly puffy on the top. Will keep chilled for two days.