Frittata of pepper, chorizo, potato & watercress

by Neil Forbes

A sweet and smokey Italian-style supper


1 small onion, peeled and sliced
100ml olive oil
2 mixed peppers, diced, I like red and yellow
2 medium-sized waxy potatoes, par-boiled, skins removed and diced
6 inch piece of chorizo, diced small
1 bunch watercress
6 organic eggs, beaten
A handful of grated cheese of your choice


In a heavy-duty frying pan, fry the onion in half the oil until golden, then add the peppers and season with salt and pepper. Add the diced potato to the pan with the chorizo, roughly chop half the watercress and also add it, then mix in the eggs.

Ensure the pan is on a medium heat and that the ingredients are well mixed. Season again and cook for 5–7 mins, depending how big your pan is.

Towards the end of the cooking time, crumble or grate the cheese on top and finish cooking under the grill. Use the remaining oil to dress the remaining watercress and serve with the frittata.