This is a great way to use up leftover spaghetti, though read the tips before having a go.
200g (7 oz) spaghetti
Salt and freshly ground black pepper
50g (about 3 Tbsp) butter
½ cup, loosely packed, freshly grated parmesan cheese
Chilli flakes, or sliced garlic and chopped red chilli (optional additions)
1-2 softish chorizo sausages, sliced (optional)
3 medium (size 6) free-range eggs
¼ cup small basil leaves
250g (about 8 oz) mozzarella bocconcini balls, drained well and sliced
1 Cook spaghetti in plenty of gently boiling, salted water until 75% cooked. Drain, tip into a wide bowl and toss through two-thirds of the butter and the parmesan cheese. Cool, separating the strands of pasta with a large fork from time to time. This can be done ahead. If liked, add chilli flakes, or sliced garlic and chopped red chilli lightly sizzled in butter or oil.
2 If adding chorizo to the frittata, heat 1 tablespoon oil in a medium-sized frying pan (skillet) over a medium heat. Add chorizo and cook briefly until browned on both sides. Transfer chorizo to a plate.
3 Beat eggs in a small bowl with ¾ teaspoon of salt, or to taste, and a few grinds of the pepper mill. Toss eggs through pasta using a pair of tongs.
4 Melt the rest of the butter in a large non-stick frying pan (skillet) over medium heat. When the butter has melted and is sizzling, put in half the spaghetti, spreading it to cover the bottom of the pan. Put in a layer of drained chorizo (if using), a scattering of basil leaves and a layer of sliced mozzarella. Spread the rest of the spaghetti on top.
5 Cook for several minutes until a good golden crust forms on the bottom. Slide the frittata onto a plate, put another plate on top, invert, remove top plate and slide frittata back into the pan uncooked side facing down, (or flop it out onto the plate cooked side facing up and slide it back into the pan). Continue cooking until the bottom of the frittata has developed a good golden crust and the cheese is melting. Slide frittata onto a large serving plate or wooden board. Cut into wedges (or snip with scissors) and serve immediately while the mozzarella is soft and melting.
This is a great way to use up leftover spaghetti, though it won’t suit all sauces, especially wet ones, and will be a disaster if you have overcooked the pasta to start. For your first try, cook spaghetti from scratch, and cook it just to 75% cooked. Going forward, the idea suits oil-based sauces with olives, garlic, herbs and parmesan and Italian-style tomato sauce, though the pasta should be coated in sauce, not swimming in it. And you can add a handful of sliced chorizo in with the mozzarella.