Try making this frittata with leftover spaghetti, or other cooked pasta shapes, and/or chorizo, ham, mushrooms, cherry tomatoes, more leftover vegetables. Whatever needs using up!
- 2 tbsp oil (any cooking oil is fine)
- ½ onion, finely sliced
- 1 pepper, any colour, seeds removed, finely sliced
- 50g/1¾oz mixture of thinly sliced chorizo, strips of ham, sliced mushrooms, halved cherry tomatoes, chopped herbs, or cooked vegetables
- 275g/9¾oz cooked spaghetti or pasta
- 50g/1¾oz cheese, any kind, grated, cut or crumbled into small pieces
- 6 large free-range eggs
- ½ tsp flaked sea salt
- ground black pepper
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.
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 the salt and lots of ground black pepper.
Pour the egg mixture over the vegetables and pasta. Cook over a low heat for 5 minutes, or until the eggs are almost set.
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.
Loosen the tortilla with a spatula and slide onto a board. Cut into wedges to serve.
100g/3½oz dried spaghetti will make around 275g/9¾oz cooked spaghetti if you don’t have leftover spaghetti for this recipe.