Noodle chorizo frittata

Noodle chorizo frittata

By
From
Pimp my noodles
Serves
2
Photographer
Jacqui Melville

Spicy chorizo and fresh spring onions combine in this delicious frittata.

Ingredients

Quantity Ingredient
70g egg noodles, cooked according to the packet instructions
1 tablespoon olive oil
120g chorizo, chopped
2 tablespoons sun-dried tomato paste
100g spinach
5 medium eggs, beaten
salt
freshly ground black pepper
3 spring onions, chopped
2-3 tablespoons creme fraiche, optional
handful fresh parsley, chopped

Method

  1. Preheat the oven to 180°C.
  2. Heat half the oil in an ovenproof frying pan over a mediumhigh heat and cook the chorizo for 10 minutes. Then add 1 tablespoon tomato paste and cook for another minute. Combine the chorizo with the noodles in a bowl. Add the remaining oil to the pan, then cook the spinach until wilted.
  3. Season the beaten eggs with salt and black pepper, then add them to the pan along with the cooked noodles and chorizo mix and the spring onions. Cook without stirring for 3–4 minutes. Dollop over the crème fraiche (if using) and the reserved tomato paste. Transfer to the oven and cook for a further 5 minutes, or until the top is set. Sprinkle the parsley over the top of the cooked frittata and serve straight from the pan.
Tags:
Asian
student
noodles
bowl food
easy
quick
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