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Recipe: Chorizo frittata
This is an easy, tasty recipe that makes good use of leftover frozen vegetables. You can have it for breakfast or serve it with a big salad for lunch or dinner. Enjoy! I used Mexican-style (uncooked) chorizo. You can use Spanish-style (dried) chorizo, which is already cooked, in which case you can place it straight in the roasting dish without cooking it. This recipe is gluten-free and low-carb.
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Recipe: Majado de plátano con choros y chorizo (smashed plantains, mussels and chorizo)
Last time I went to Tienda Latina to buy food for my birthday I noticed they had sliced and pre-cooked ripe plantains in the freezer. I grabbed a bag without even asking for the price and started thinking what to do with them. It didn’t take me too long to decide: I wanted to make a version of majarisco, a dish from the North of Perú that features plátano majado (smashed plantains) and seafood. To keep things simple, I used frozen mussels and chorizo (also bought at Tienda Latina) for this version.
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Recipe: Chorizo & cassava tortilla
I’m not an expert in the history of the tortilla española (Spanish tortilla or omelette), but I believe the traditional tortilla has nothing else than eggs, potatoes and onions. Outside of Spain, however, you can find tortillas with all sorts of ingredients, capsicum, chorizo and mushrooms being some of the most popular. This time I wanted to try some chorizos from Rodriguez Bros that I bought at my local market, so I made a bastardized version of the dish. By the way, the chorizos were delicious, a bit spicy, and while they have sugar and milk in them they’re at least gluten-free.
