Ingredients
- ½ tbsp vegetable oil, for frying
- 225g chorizo, sliced into rounds
- 150g frozen peas
- 400g canned potatoes, drained and cut in half if large
- 150g spinach
- 6 eggs
Method
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Heat the grill to high. Heat the oil in a 20cm frying pan over a medium heat and cook the chorizo for 5-6 mins, until it releases oil and is beginning to crisp at the edges.
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Scatter in the peas and potatoes, stirring to coat in the oil. Add the spinach a handful at a time, allowing the last handful to wilt before adding the next. Season well with salt and pepper.
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In a separate bowl, whisk the eggs together with a little salt and pepper and pour over the pan, making sure all the ingredients are covered with egg. Cook over a low heat for 6-7 mins until the edges are set, then carefully put under the grill for 4-5 mins, until cooked through, golden and slightly puffy on the top. Will keep chilled for two days.