Pecorino and jalapeño chilli frittata

Pecorino Romano DOP (dénomination d’origine protégée), which is a hard, pressed sheep’s cheese, is particularly good in this frittata, but there are many other cheeses that would work well. For example, I sometimes use Fontina DOP, which is a pressed cow’s milk cheese. I like the touch of jalapeño – it complements the spinach, tomato, egg and cheese perfectly. Any leftovers can be eaten cold (but not fridge-cold) the next day – with a slice of toast for breakfast, perhaps.

SERVES 4

75ml light olive oil

1 jalapeño chilli, halved, deseeded and diced

100g spinach leaves, stems removed, well washed and thoroughly drained

1 large tomato, deseeded and diced

12 medium eggs

120g Pecorino Romano, freshly grated

Sea salt and freshly ground pepper

Heat 2 tbsp of the olive oil in a frying pan over a medium heat, add the chilli and cook for 30 seconds, then add the drained spinach and cook for a further minute. Now add the diced tomato and cook, stirring, for a further 3 minutes. Season lightly with salt.

Tip the mixture into a bowl, or into a colander if necessary to drain off excess liquid; it should be soft but not too wet.

Put the eggs into a bowl, add a little salt and pepper and beat lightly with a fork until evenly combined.

Heat the remaining 3 tbsp oil in a medium frying pan (ideally nonstick) over a high heat. When it is hot, pour in the eggs and cook, stirring with the side of a fork every 20 seconds as you would for an omelette.

As soon as the eggs are barely half-cooked, tip in the spinach mix, spreading it out over the egg, and scatter over the cheese evenly. Lower the heat and stir again for 30 seconds–1 minute. The base of the frittata should now be a light golden colour.

Turn the omelette out onto a lightly oiled flat plate, then slide it back into the frying pan to cook the underside to your liking.

Slide the cooked frittata onto a warmed dish or large plate. Cut the first slice, then let your guests help themselves while it is still hot.