Paella-style frittata
- Serves 4
- 15 mins to prepare 20 mins to cook
- 590 calories/serving
- Dairy-free
Ingredients
- 3 tbsp olive oil
- 225g Spanish chorizo ring, thinly sliced
- 1 red onion, thinly sliced into rings
- 300g chicken breast, cut into thin strips
- 1 red pepper, cut into strips
- 1 yellow pepper, cut into strips
- ½tsp smoked paprika
- pinch saffron
- 125g (4oz) cooking prawns
- 5tbsp fresh chopped parsley
- 8 eggs
- thyme to garnish,
Directions
- Cook the chorizo, onions, and chicken in a large heavy-bottomed frying pan or paella pan for 5 minutes over a fairly high heat, until the onions are mushy and the chicken is cooked through with no pink visible.
- Cook for another 3-4 minutes, or until the peppers, smoked paprika, and saffron begin to soften.
- Heat the prawns for 1 minute, moving constantly, then whisk together the eggs and parsley, pour over the ingredients in the pan, and cook for 5 minutes, or until the base is set.
- In the meantime, preheat the grill and cook for 4-5 minutes, or until the top is brown and set.
- Serve with a simple green salad, garnished with fresh thyme leaves and cut into wedges to serve.