|olive oil — for cooking|
|1||red onion — diced|
|1||pepper — mixed, sliced|
|250 g||mushrooms — sliced|
|1/2 tsp||dried chilli flakes|
|1 tsp||dried oregano|
|3 Tbs||cream — or milk|
|3/4 cup||mature cheddar cheese — grated|
|salt and freshly ground black pepper — to taste|
Preheat the oven to 180º C.
Grease a 25 cm round baking dish.
Cut the potatoes into wedges and boil in salted water until fork tender. Drain thoroughly and pat dry with a paper towel. Set aside to cool.
In a wide based frying pan, sauté the onions in some olive oil until softened. Add the sweet peppers and cook for several more minutes. Move the peppers and onions to the sides of the pan, pour in a little more olive oil and add the mushrooms. Cook the mushrooms on a high heat until nicely coloured and all the water has evaporated. Season with salt and freshly ground black pepper. Transfer the vegetables to a plate and set aside.
In the same pan heat 2 tablespoons olive oil. Add the chorizo and potatoes to the hot oil. Brown on both sides. Season the potatoes generously with salt and black pepper. Add the paprika, chilli and oregano. Return the mushrooms and sweet peppers to the pan and toss through to coat in the pan oils. Transfer the filling to the baking dish.
In a mixing bowl, whisk together the eggs, cream, salt and pepper. Fold through the cheddar cheese. Pour the egg custard over the chorizo filling and bake for 35 – 40 minutes until golden and puffed.
Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.
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