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Chorizo Fritatta
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Lancewood Chorizo Fritatta

Ingredients

15 ml oil
15 ml butter
1 onion , chopped 
1 red pepper , chopped 
1 garlic clove , crushed 
125 g chorizo , thinly sliced 
6 extra large egg(s)
5 ml paprika  or smoked paprika
cayenne pepper , a pinch 
salt & freshly ground black pepper  to taste
250 ml LANCEWOOD® Mature Cheddar , grated 
30 ml fresh flat leaf parsley , chopped 

Method

Heat the oil and the butter together in a pan suitable for use in the oven.

Fry the onions and pepper until soft and golden.

Add the garlic and chorizo and fry until golden.

Beat the eggs, paprika, cayenne pepper, salt and pepper together.

Pour into the pan. Lower the heat to its lowest setting.

Sprinkle the cheese over. Pull the sides away now and again to allow the egg to run in underneath.

Cook for 5 minutes or until the egg starts to set.

Place on the middle shelf under a heated grill and grill for 5 minutes or until golden and puffed.

Sprinkle with parsley just before serving.

Serve with buttered toasted sour dough bread.

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