Dinner for a FIVER? We’re on it 😮‍💨 Try this Spanish-style chorizo frittata for dinner tonight. Recipe below ⬇️⬇️ Serves 4 Takes 25 mins 1 tbsp olive oil, plus extra to drizzle 1 onion, thinly sliced 1 red pepper, thinly sliced 1 x 567g tin Grower’s Harvest new potatoes, drained and sliced 10 spicy chorizo slices, sliced 1 tsp smoked paprika 1 tsp dried thyme 6 large eggs 250g pack Nightingale Farms cherry tomatoes, finely chopped For the garlic mayo, to serve (optional) 2 tbsp mayo 1 small garlic clove, grated pinch of smoked paprika 1. Preheat the oven to gas 6, 200°C, fan 180°C. 2. Heat the oil in a large, ovenproof frying pan over a medium-high heat and fry the onions for 3-4 mins until golden. Add the red pepper and cook for a further 5 mins until softened. 3. Stir in the potatoes, most of the chorizo, smoked paprika and dried thyme. Season with salt and pepper. 4. Whisk the eggs in a jug and pour over the veg and chorizo. Use a spatula to move the egg evenly around. Scatte...