This is a really easy dish to make but the mix of flavours is incredible and it looks pretty and is super tasty once it’s done too!

4 waxy potatoes
Chorizo
6 large eggs
Sweet peppers
1 Shallot
Rosemary
Parsley
1 lemon

Method: This won’t take long I promise. First roast 3 or 4 small sweet peppers until the skin is blackened and crinkly. While you are doing this peel and boil the potatoes for around 20 minutes, or until cooked. Meanwhile chop the chorizo into chunks and beat the six eggs with some salt and pepper in a bowl, Once cooked, cut the potatoes into chunks too and the peppers into strips. Leave the oven on. Then heat a deep sided pan and fry the chorizo and potato together until they go golden brown. Remove them from the pan and add the rosemary quickly. When it starts to crisp up, add the beaten eggs, potato, chorizo and peppers. Let the eggs firm up for a bit and then put the whole pan into the oven. Cook until golden and crispy on the top. While this is happening, peel and slice the shallot into rings and put in a bowl with the parsley, salt and pepper, glug of olive oil and a squeeze of lemon juice. Once the frittata/omelette is cooked, take it out and pour the shallots over the top. Then serve with a watercress, spinach and rocket salad.