These are perfect for breakfast or brunch. I love chorizo and its spicy flavour.
Spanish chorizo is a type of pork sausage, it gets its distinctive smokiness and deep red colour from dried smoked red peppers.
Here’s what you will need
100ml of whole milk
85g of Parmesan
50g of Chorizo
6 free range eggs
1 onion (diced)
1tbs olive oil
- Heat olive oil in a pan and gently fry the onion and chorizo over a low heat. Cook for 4-5 mins, stirring occasionally until the onion is soft.
- Take the pan off the heat to cool and pour out any excess fat from the chorizo.
- Whilst the chorizo mix is cooling, add the eggs, Parmesan and milk to a bowl and mix together. Season well.
- Then add the cool chorizo mix into the egg mixture and stir.
- Pour mixture into a lined baking tray.
- Top with the rest of the Parmesan and bake for 20 minutes until the very top of the frittata is set.
Now for the buttermilk bites
You will need:
175g self-raising flour, plus a little for dusting
50g cold butter
2 tbsp milk for brushing biscuits
1 tbsp sugar
¼ tsp bicarbonate of soda
A rolling pin, food processor, a cutter and a pastry brush.
- Heat oven to 200C/180C fan/gas 6.
- Tip the flour, sugar, bicarbonate of soda and a good pinch of salt into a large bowl or food processor.
- Rub in the butter with your fingers or whizz in a food processor until fine crumbs form.
- Stir in the buttermilk until you get a moist dough.
Turn out onto a lightly floured surface, then knead twice to bring the mixture together.
- Roll out the dough with your rolling pin until 1cm thick and roughly 20cm by 10cm. Use a cutter to cut into squares, dipping your cutter in flour before each cut to prevent it from sticking.
- Brush over the tops with milk, then cook in the oven for 10-12 mins until risen and golden brown. Leave to cool a little before serving.
The buttermilk bites are a perfect accompaniment for the frittata, the bites are so light and they taste delicious with the slightly spicy chorizo frittata.