Pasta Frittata

Ingredients for  3  Servings

• 275

  Cooked spaghetti or pasta
• 50g

  Mixture of thinly sliced chorizo, strips of ham, sliced mushrooms, halved cherry tomatoes, choppe
• 50g

  Cheese, any kind, grated, cut or crumbled into small pieces
• 1

  Pepper, any colour, seeds removed, finely sliced
• ½

  Onion, finely sliced
• 6

  Large eggs
• 2 tbsp

  Oil (any cooking oil is fine)
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

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 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.