Mexican Frittata

Mexican Frittata

We know the chickens (Marcia Hines, Kamahl and The Very Leggy Rhonda Burchmore) live happy lives because: a) they are so unafraid of anything they harass the dog if we’re not careful; and b) they lay three eggs a day, like clockwork. If you have equally happy chickens, or access to an egg shop, here is a solution.

  1. Roughly chop up five large cloves of garlic
  2. Caramelise those off in a large pan with a roughly diced leek in far too much olive oil, probably 1/4 cup of it
  3. Add diced chorizo and a diced capsicum, fry that some more
  4. Season with salt, pepper and cumin
  5. Keep the heat on full, keep plenty of oil in the pan, add in a roughly diced avocado, in big chunks
  6. Beat up 8 eggs and 3 tablespoons of butter, pour those over the top of the mix in the pan
  7. Keep the heat on high and watch the eggs bubble a little – this aerates them
  8. Turn the heat off, sprinkle with grated cheese
  9. Put the pan in an oven pre-heated to 200 degrees
  10. Cook for 15 or so minutes until firm and until a nice oily, eggy, cheesy, chorizo, leek and garlic crust has formed on the outside, but don’t over-cook so it dries out
  11. Serve with a garnish and drizzle with black truffle oil
  12. Amazeballs
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