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Try making this frittata with leftover spaghetti, or other cooked pasta shapes, and/or chorizo, ham, mushrooms, cherry tomatoes, more leftover vegetables. Whatever needs using up!



Total time







  • 2 tbsp oil (any cooking oil is fine)
  • ½ onion (finely sliced)
  • 1 pepper (any colour, seeds removed, finely sliced)
  • 50 g mixture of thinly sliced chorizo (strips of ham, sliced mushrooms, halved cherry tomatoes, chopped herbs, or cooked vegetables)
  • 275 g spaghetti (cooked, or pasta)
  • 50 g cheese (any kind, shredded, cut or crumbled into small pieces)
  • 6 eggs (large, free range)
  • ½ tsp Flaked Sea salt
  • ground black pepper


  1. Heat the oil in a medium ovenproof frying pan (make sure the handle can withstand the heat of a grill) and fry the onion and pepper for 4–5 minutes, or until softened and lightly browned. Add the meat, herb and vegetable mixture, and fry for 1 minute more, stirring constantly.
  2. Preheat the grill. Add the pasta to the pan and toss with the other ingredients. Sprinkle with the cheese. Beat the eggs in a bowl with the salt and lots of ground black pepper.
  3. Pour the egg mixture over the vegetables and pasta. Cook over a low heat for 5 minutes, or until the eggs are almost set.
  4. Place under the hot grill for a further 2–3 minutes, or until the eggs are set and lightly browned. Carefully remove – remember the handle will be extremely hot.
  5. Loosen the tortilla with a spatula and slide onto a board. Cut into wedges to serve.
  6. View the recipe instructions at

Contains allergens
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