This is a great recipe to make ahead for a lazy Sunday brunch with friends, and will keep for up to 3–4 days in the fridge. It is delicious hot or cold, and the tomato sauce is fantastic by itself. Simply reheat the frittata … and you are going to want more of that sauce. Now, where did I put those dried chillies?
The sauce is also fantastic as a pantry item for anything you think needs a kick. So much so that we wrote a tweaked version of it HERE. Go ahead, enjoy. (Margaritas all round I say!)
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Need
-
Spicy Sauce
- 2 dried red chillies
- 4 Garlic Cloves
- 1 Teaspoon Cumin Seed(s)
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 500 Grams tomatoes, quartered
- 1 Teaspoon Pink Salt Flakes BUY
- 1 Tablespoon dark brown sugar
-
Frittata
- 600 Grams red skinned potatoes
- 100 Grams Red Onion cut in pieces
- 300 Grams cured chorizo, cut in pieces
- 1 lime, juice only
- 1 Punnet cherry tomatoes - heirloom
- 6 eggs
- 300 Grams cream
- 1 Teaspoon Pink Salt Flakes BUY
- 1 Teaspoon freshly cracked black pepper
Do
- 1
Place chillies, garlic, cumin and EVOO into the Thermomix bowl and chop 5 sec/speed 4. Scrape down sides of bowl and sauté 6 min/Varoma/speed 1. Add tomatoes, salt and sugar to bowl.
- 2
Prepare potatoes by slicing into 1 cm thick slices (without peeling) and placing into steamer dish. Set steamer into position and steam over sauce as you cook 20 min/Varoma/speed 3.
- 3
Place potatoes into an oiled ovenproof dish and set aside. Scrape out sauce and set aside. Rinse bowl.
- 4
Preheat oven to fan-forced 160°C.
- 5
Place red onions, chorizo and lime juice into the Thermomix bowl and chop 8 sec/speed 8. Scrape down sides of bowl and cook 7 min/Varoma/speed 1.
- 6
Spoon across potatoes. Top with tomato sauce and spread evenly.
- 7
Slice tomatoes in half and arrange across the top of the sauce.
- 8
Place eggs, cream and seasoning into the Thermomix bowl and blend 10 sec/speed 10.
- 9
Pour over chorizo and tomatoes. Bake for 50–60 minutes or until puffed and golden, and set in the centre.
