Turn the heat up, add the chorizo and cook for 3-4 minutes until ... then carefully lift the edge of the frittata with a spatula to check if it is cooked and golden-brown underneath.

Can be even cheaper if you add leftovers like roast vege's. If there are any leftovers from the frittata, which is not very often, it is great the next day for lunches with a simple salad.

Heat the oil in a 25.5cm (10in) frying pan, then add the chorizo and red onion ... and cook over a medium heat for 10-12min ...

Stir regularly to avoid any colouring. Add the chorizo and fry for 5 minutes with the lid on so the flavours mingle. Add the parsley and spinach and stir for 30 seconds. Remove from the heat ...

Place the chorizo sausages on a baking sheet and cook ... Reduce the heat and gently cook the frittata, moving the egg in a little from the edge of the pan as it cooks (similar to how you would ...

Though perhaps not the most common frittata ingredients ... If a bolder, smokier flavor is what you're after, add some diced chorizo or spicy Italian sausage (ensure it's cooked first).