I love cooking challenges I think it helps keep my mind fresh to new ideas. So this weeks Sunday Supper challenge of 5 ingredients or less was right up my alley. Water, oil and salt and pepper were considered free but other then that it had to be only 5 ingredients.
When it comes to 5 ingredient challenges I often do pasta recipes so I decided I wanted to branch out and try something else. This potato and chorizo frittata totally fit the bill. Normally I worry about flavour when I have a recipe that doesn’t use any herbs or spices but the flavour you get in chorizo itself is enough that you don’t miss any additional herbs. This is perfect for breakfast or a lunch served with a side salad which is how we love it.
I can’t wait to check out the rest of the 5 ingredient menu the Sunday Supper crew have shared today. 5 ingredients often means simple and as life gets crazier with the addition of another child that is becoming even more important in my life.
Chorizo and Potato Frittata
500g (1 lb) potatoes, cut into thin slices
1 small onion, diced
2 garlic cloves, minced
225g (8 oz) Spanish chorizo
8 large eggs
Salt and pepper
Here the days are still pretty cold and dark so we still look for warm comfort meals. I don’t know about you but I tend to stick to the same soups every winter and after a while that can get boring. We do love them but it can get a bit monotonous. So this winter I have tried to challenge myself a bit more with soup and the results have been fabulous. Interestingly enough without planning it that way all of my new experimental soups have included bacon, I have already shared my Lentil and Bacon soup and I am really excited about a new one that I will be sharing at the end of this month, but I am keeping that one a surprise for now. What can I say, I am a recent bacon convert so I am a little bacon obsessed. This potato and cabbage soup with bacon is so unique and hearty without making you feel sluggish afterward. So you don’t need to feel guilty about enjoying the wonderful bacon.
Potato & Savoy Cabbage Soup with Bacon
1 celery stick
2 garlic cloves
200g (8oz) Savoy cabbage
1 Tbsp olive oil
550g (3 1/2 c.) floury potatoes, peeled and cut into small cubes
1 L (4 /1/4 c.) chicken or vegetable stock
8 rashers streaky bacon
adapted from BBC GoodFood