Niamh Doherty

Frittata with Oven-Roasted Tomatoes, Chorizo and Goat’s Cheese

In Lunch, Supper on April 21, 2010 at 20:26

I’m a sucker for anything with chorizo – I love, love, love the stuff. I love it as part of a tapas plate with some olives, interesting cheeses and a glass of red wine. I love the kick it gives pasta sauces, and the way it adds smokey depth to stews. So when I cooked this dish in Ballymaloe recently, I knew it would be reappearing on my kitchen table soon.

A frittata is an Italian omelette, cooked slowly over a low heat and finished in the oven. As with omelettes, you can put almost anything into a frittata – roasted peppers instead of the chorizo would make this a delicious, vegetarian-friendly dish – but don’t use it as a means of clearing out the fridge; really think about what flavours would work well together and complement each other.

I omitted the herbs specified in favour of drizzling over some home-made pesto when the frittata came out of the oven – a tasty alternative. As I detest parsley, I would leave it out entirely and go heavy on the basil instead. Feel free to halve the quantities listed below – that’s what I did and it’s enough to feed two people, with a salad and some crusty bread alongside. It’s perfect for a simple weekend lunch or stress-free but tasty weekday supper.

Frittata with Oven-Roasted Tomatoes, Chorizo and Goat’s Cheese (taken from Ballymaloe Cookery Course, by Darina Allen)


450g cherry tomatoes

8 large eggs

1tsp salt and freshly-ground black pepper

2 tbsp parsley, chopped

4 tsp thyme leaves

2 tbsp basil, mint or marjoram

110-175g chorizo, cut into four lengthways and each piece cut into thick quarters

40g Parmesan, grated

25g butter

110g soft goat’s cheese


1. Pre-heat the oven to 180 Celcius/Gas Mark 4.

2. Cut the tomatoes in half around the equator, season and put in the oven for 10-15 minutes until almost soft and crinkly. Remove from oven and cool.

3. Whisk the eggs in a bowl, season and add the fresh herbs, chorizo and grated Parmesan and mix. Add the tomatoes and mix gently.

4. Melt the butter in a non-stick frying pan. When it starts to foam, tip in the eggs, and immediately turn the heat down as low as it will go.

5. Divide the goat’s cheese into walnut-sized pieces and drop onto the surface of the frittata.

6. Leave the frittata to cook gently for about 15 minutes, or until the sides are beginning to set but the top is still runny.

7. Put the pan into the oven to finish cooking for another 10-15 minutes, or until the top is set and golden brown.

8. Slide the frittata onto a warm plate, slice and serve. This recipe feeds 6-8 people, depending on their self-restraint (or lack thereof).

  1. Hey Niamh, I found you! Great chatting with you today at Bord Bia. Let me know if you are heading to Galway during the summer!

    • Thanks Mona, it was great to meet you too! If I head to the Wesht I’ll be sure to let you know. There’s a lovely food festival on in Dunmore at the end of June, come to visit and we can eat our way around the county 🙂

  2. You left the eggs out of the ingredient lists! How many do I need for this recipe??

  3. Hi Rebecca, looks like I need to start checking my posts before hitting “publish”! You need 8 large eggs for this recipe. Hope you like it!

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