One could, of course, use any flavors in this sandwich; the
world is your frittata. Personally, I favor the sweetness of bell peppers and
onions, which also give a lovely texture and match well with one of the best
sauces for leftover sandwiches: ketchup and hot chili sauce mixed together
(don’t judge me).
I’m sure, too, that by this point in the book I do not
need to remind readers to ALWAYS CONSIDER DOUBLE CARBS. The possibility of
using that leftover Spanish frittata (or a potato and egg combo of any other
nationality) as a filling should never be dismissed.
Makes 1 frittata; serves 6
INGREDIENTS
Vegetable oil, for frying
1 large onion, sliced
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
6 eggs
½ tsp smoked paprika
1 heaped tbsp snipped fresh chives
Sea salt and black pepper, to taste
7oz (200g) (or as much as you like)
goat’s cheese (with rind left on), sliced
Sliced bread of your choice, to make
sandwiches from the leftovers Ketchup and hot chili sauce, to serve
Preheat the broiler (grill) to medium.
Heat some vegetable oil in a large, ovenproof
skillet or frying pan and gently cook the onion and bell peppers until softened
and starting to color. Crack all the eggs into a bowl and beat together lightly
with the smoked paprika and chives, plus some salt and pepper. Pour into the
skillet, spreading the mixture around so it is roughly even on top. Press the
slices of goat’s cheese all over the top and garnish with a little extra black
pepper.
Cook
the frittata over a low to moderate heat until you can see the edges have
cooked, then pop it under the broiler for 4–5 minutes to finish cooking on top.
Be careful to watch it at this stage, as it can burn easily.
Remove
from the heat and serve hot, cut into wedges, or let go cold, then serve any
leftovers in a sandwich bread of your choice, with a sauce made by mixing
together ketchup and hot chili sauce, to taste. If you prefer, the frittata
wedges can simply be served hot in the sandwiches.
