Superb Boxing day lunch using leftovers and Chorizo
A frittata is a great way to use up veg from the fridge, the below recipe can be adapted to what you have to hand…courgettes, rocket, cheddar and mushrooms also work really well.
Superb Boxing day lunch using leftovers and Chorizo
A frittata is a great way to use up veg from the fridge, the below recipe can be adapted to what you have to hand…courgettes, rocket, cheddar and mushrooms also work really well.
- Serves: 2
- Prepare: 10 Minutes
- Cook: 10 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Ingredients
- 8 organic eggs
- 1 onion, roughly chopped
- 2 sticks of celery, diced
- 1 medium carrot, diced
- 120g chorizo, diced into 1cm chunks
- 8 medium leftover roast potatoes, roughly broken up.
- handful of spinach
- half a red pepper, thinly sliced
- 3 cloves of garlic finely sliced
- handful of grated parmesan
- 50g sun-dried tomatoes (or fresh toms halved)
- few sprigs of thyme, oregano (or any fresh herbs you have)
- 1tsp sweet paprika
- 1/2tsp chilli flakes
- oil for cooking (preferably cold-pressed rapeseed)
Method
- You will need a heavy based deep frying pan/skillet, which is oven safe
- Turn your grill on to full to get it nice and hot while you cook on the hob
- Add a few glugs of oil to the pan and heat to low/medium on the hob. Add the chilli flakes, paprika and herbs, fry for a few seconds then add the onion, carrot, celery, garlic and red pepper Gently fry until softened, take your time, don’t rush this stage
- Roughly rip the roast potatoes up and add to the pan and combine, leave to fry for a few minutes (you may have to add a little more oil). Meanwhile, crack the eggs into a bowl, whisk and season well
- Turn the heat to low and pour the whisked eggs into the pan, moving it around to make sure the base of the pan is covered and season. Gently with a flat spatula, ease the edges of the frittata from the pan as it cooks, don’t cook too fast as the base may burn
- After 3-4 minutes start to add the top ingredients, first dot the spinach into the eggs, followed by the tomatoes, then the chorizo, then the grated parmesan
- Continue to cook for a few more minutes, you will know when the base is cooked as it will lift from the pan easily
- Put your pan under the hot grill. The frittata will start to bubble, the parmesan will melt and the chorizo will become nice and crispy. Keep an eye on the pan, when everything is nice and golden and cooked through, take out and leave to cool for a few minutes and garnish with fresh herbs
- Slice and serve will a salad, leftovers or whatever you want….it's Christmas
Other recipe ideas
29/11/22 Recipe
Beef Bresaola with Stilton & Pear Salad
Creamy stilton and pear are complemented by the beefiness of cured bresaola
28/12/21 Recipe
Bresaola with Almonds & Orange Oil
Infused with orange zest, this Bresaola recipe is sure to add decadence to any dinner party
03/06/20 Recipe
Breast of Organic Chicken & Spicy Chorizo Risotto
Easy version of the traditional Spanish paella dish
WHO ARE THE ORGANIC BUTCHERY
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Frequently asked questions
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When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic pork is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic pork is a good idea. They range from the contribution of organic pork to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional pork animals having a detrimental effect on our health.
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Pigs cannot survive only on grass, they also need some grain in their diet, this is why you will not find ‘grass fed pork’ on meat packaging, unlike beef which can survive on grass alone. Our pigs are raised on a diet of grass, hay and concentrated food that helps them grow at the rate nature intended.
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Organic pork comes from organic pigs that have been reared in accordance to high welfare standards, we there are raised a nature intended, they live active lives outdoors, foraging and exercising freely. Our pigs are slow grown unlike intensive farming, this gives their muscles deep colour and robust flavour.