To christen our new kitchen, we decided to whip up a quick and easy frittata. Frittatas are a great way to clean out the fridge and use up those little bits of veggies that you have left in your fridge. We went with a Spanish-inspired frittata, filling ours with chorizo, kale and manchego cheese. To compliment the frittata, we made some purple potato homefries and a simple salad.
We got the potatoes going first, dicing them up along with some onions and garlic. You can throw them all in the pan together and let them cook up. It will take a little while for the potatoes to get crisp on the outside, so you'll want to start these first. We cooked ours in a little olive oil, and added some salt, pepper, crushed red pepper, and some smoked paprika, which paired quite nicely with the chorizo.
The smokiness of the chorizo was balanced out nicely by the acidity of the roasted tomato. It was a quick and easy meal that would also make an excellent brunch item.