Chorizo Frittata & Flame-grilled Tomato Salsa

Hello!
Here is the recipe for week 4 of my recipe challenge. I again chose a meal this week rather than baking.
This recipe is from "Economy Gastronomy".

Ingredients
Serves 4
Salsa:
4 beef tomatoes
1 red pepper
2 yellow peppers
1 small red onion, chopped
1 tblsp sweet chilli sauce
1 tsp smoked paprika
juice & zest of 2 limes
3 tblsp chopped coriander
half tsp dried chilli flakes
3 cloves garlic, finely chopped
3 tblsp extra virgin olive oil

Frittata:
180g chorizo sausage
up to 30ml olive oil
8 boiled, peeled new potatoes, diced
8 eggs
2 tsp paprika
2 tblsp soured cream
4 spring onions, finely sliced

Method
Salsa:
1. Place the tomatoes and peppers whole onto a griddle pan. Allow them to blister and colour before turning over. It is fine to let them blacken in places on the outside. The tomatoes will take approximately 20 minutes and the peppers 30 minutes.




2. As soon as they are blackened and blistered remove them from the griddle and allow them to cool. Then scrape off the skins, cut open the peppers, remove the seeds and stalk and dice the flesh. Skin the tomatoes and dice.

3. Put them in a bowl and add all the other ingredients apart from the olive oil.


4. Stir ingredients together and then slowly stir in the olive oil until the mixture is loose and wet. Season to taste.



Frittata:
1. Preheat oven to gas mark 3-4 or 170c (150c fan oven). Choose a pan of at least 25cm diameter to cook the frittata in.

2. Peel the chorizo and cut into bite size chunks and fry in a little olive oil. When they are lightly coloured, remove from the pan but leave the oil from the chorizo in the pan.


3. Fry the potatoes in the chorizo oil until they colour and then remove from the pan. Clean the pan and line the base with greaseproof paper if needed.


4. Crack the eggs in a bowl, whisk them and add 1 teaspoon paprika and 1 tablespoon soured cream. Whisk again.


5. Tip the chorizo and potatoes into the empty pan and spread evenly. Sprinkle the spring onions on top.


6. Pour on the egg mixture and place in the oven. Cook until slightly firm and golden brown in colour - about 15 minutes.


7. Serve with a dollop of the soured cream with parika sprikled on top and with the salsa.


Voila!



VERDICT: Another thumbs up from the family, much to my relief! I will certainly make this again (yes, I know it's just a glorified omelette, but still...). I had loads of the salsa left over so, for my family, I think I could halve the quantities and there would still be plenty. I also "blitzed" half of the salsa in the food processor before serving as I knew my family would prefer it less "chunky". I didn't blitz it all as I didn't want be left with a complete puree so half and half worked well.

I've got a new cookery book so next week I shall be baking something from that. It is something different so it may not go down so well with my brood - watch this space...