Turn your oven on to 200C (400F).

Slice or crumble chorizo / sausage into bite sized pieces. And chop bell pepper (capsicum) into slices about 1/2cm (1/4in) thick. Place a small frying pan (oven proof) on a medium high heat. Add a glug of olive oil and cook sausage and peppers, stirring every now and then until the sausage is well browned and cooked through and the peppers are soft. 5-10 minutes.

Mix eggs with a fork in a small bowl and season with a pinch of salt. When the chorizo is cooked, remove the frying pan from the heat and stir in the whisked eggs. If your frying pan isn’t oven proof transfer the chorizo and peppers to a lined 20cm (8in) spring-form pan and then pour over the eggs.

Bake the frittata until the eggs are set, meaning it feels firm and springy in the middle. Will take 8-10 minutes if using the frying pan in the oven. If using the spring-form tin, it will take longer because you don’t have the heat from the frying pan going into the oven. Expect 15 minutes, possibly longer.

While the frittata is cooking, make the paprika oil by combining smoked paprika with 2 tablespoons of your best extra virgin olive oil and a pinch of salt.

When the frittata is set allow it to cool for a minute then lift it out of the pan and place on a chopping board or plate to serve. Scatter over almonds and drizzle over paprika oil. Serve salad on the side.