Sunday, 14 November 2010

Papa Chorizo Frittata


I finally got around to making a recipe from Quick and Easy Vegan Celebrations that I didn't make during testing. And let me tell you, Alicia didn't give all the best recipes to the testers!

I kinda feel like a jerk because I had intended to make this days ago. In fact, I had intended to spend most of last week making recipes from this book that I hadn't made during testing. I ended up falling behind when I couldn't think of anything to make, and then I pretty much just gave up on the idea. I looked through it again last night, and I really don't know why I felt uninspired. There's so much I want to make from this book!

Tonight I made the Papa Chorizo Frittata, served with Swiss Chard with Capers (no raisins) from Viva Vegan! and just some regular old roasted red potatoes.


Sorry about the shadow - pictures taken any time after 3 PM during winter in Northern Europe requires unnatural lighting.

First, I should say that I've made the Swiss chard dish so many times since I got VV. This and the Swiss chard frittata from Vegan Brunch are my favourite ways to use Swiss chard.

Anyway, the chorizo frittata was delicious. The only change I made (apart from not using the specific type of chorizo suggested) was to leave out the potatoes. I'm not a fan of potatoes in frittata - I find they draw out too much of the flavour. So I just put my potatoes on the side, and it worded fine! I also cooked this in a silicon round because everything sticks to my springform pan. I just flipped it over onto a plate and it came right out!

I definitely recommend this frittata and this book!

ETA - Last night while waiting for the leftovers to cool off for storage, I kept cutting off slices of frittata. I seriously almost couldn't stop eating. If it hadn't been for the fact that I needed the leftovers for my lunches, I would've eaten the entire thing. I wanted to eat the frittata more than I wanted to drink the hot cocoa I'd just made. Seriously. It was very difficult to pull myself away from it.

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