Pasta frittata recipe
 Try making this frittata with leftover spaghetti, or other cooked pasta shapes, and/or chorizo, ham, mushrooms, cherry tomatoes, more leftover vegetables. Whatever needs using up! 2 tbsp oil (any cooking oil is fine)½ onion, finely sliced1 pepper, any colour, seeds removed, finely sliced50g/1¾oz mixture of thinly sliced chorizo, strips of ham, sliced mushrooms, halved cherry tomatoes, chopped herbs, or cooked vegetables 275g/9¾oz cooked spaghetti or pasta50g/1¾oz cheese, any kind, grated, cut or crumbled into small pieces6 large free-range eggs½ tsp flaked sea saltground black pepper 2 tbsp oil (any cooking oil is fine) ½ onion, finely sliced 1 pepper, any colour, seeds removed, finely sliced 50g/1¾oz mixture of thinly sliced chorizo, strips of ham, sliced mushrooms, halved cherry tomatoes, chopped herbs, or cooked vegetables 275g/9¾oz cooked spaghetti or pasta 50g/1¾oz cheese, any kind, grated, cut or crumbled into small pieces 6 large free-range eggs ½ tsp flaked sea salt ground black pepper Method Heat the oil in a medium ovenproof frying pan (make sure the handle can withstand the heat of a grill) and fry the onion and pepper for 4–5 minutes, or until softened and lightly browned. Add the meat, herb and vegetable mixture, and fry for 1 minute more, stirring constantly.Preheat the grill. Add the pasta to the pan and toss with the other ingredients. Sprinkle with the cheese. Beat the eggs in a bowl with the salt and lots of ground black pepper. Pour the egg mixture over the vegetables and pasta. Cook over a low heat for 5 minutes, or until the eggs are almost set. Place under the hot grill for a further 2–3 minutes, or until the eggs are set and lightly browned. Carefully remove – remember the handle will be extremely hot. Loosen the tortilla with a spatula and slide onto a board. Cut into wedges to serve. Heat the oil in a medium ovenproof frying pan (make sure the handle can withstand the heat of a grill) and fry the onion and pepper for 4–5 minutes, or until softened and lightly browned. Add the meat, herb and vegetable mixture, and fry for 1 minute more, stirring constantly. Heat the oil in a medium ovenproof frying pan (make sure the handle can withstand the heat of a grill) and fry the onion and pepper for 4–5 minutes, or until softened and lightly browned. Add the meat, herb and vegetable mixture, and fry for 1 minute more, stirring constantly. Preheat the grill. Add the pasta to the pan and toss with the other ingredients. Sprinkle with the cheese. Beat the eggs in a bowl with the salt and lots of ground black pepper. Preheat the grill. Add the pasta to the pan and toss with the other ingredients. Sprinkle with the cheese. Beat the eggs in a bowl with the salt and lots of ground black pepper. Pour the egg mixture over the vegetables and pasta. Cook over a low heat for 5 minutes, or until the eggs are almost set. Pour the egg mixture over the vegetables and pasta. Cook over a low heat for 5 minutes, or until the eggs are almost set. Place under the hot grill for a further 2–3 minutes, or until the eggs are set and lightly browned. Carefully remove – remember the handle will be extremely hot. Place under the hot grill for a further 2–3 minutes, or until the eggs are set and lightly browned. Carefully remove – remember the handle will be extremely hot. Loosen the tortilla with a spatula and slide onto a board. Cut into wedges to serve. Loosen the tortilla with a spatula and slide onto a board. Cut into wedges to serve. Recipe tips 100g/3½oz dried spaghetti will make around 275g/9¾oz cooked spaghetti if you don’t have leftover spaghetti for this recipe.