Name: Cheat’s frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 250 gram oven roast potatoes; 1 chorizo, halved lengthways, sliced; 8 eggs; 1/2 cup milk; 2 tablespoon parsley leaves, plus extra to serve; 225 gram jar char-grilled red capsicum, sliced, reserve oil; 1/4 cup parmesan, grated; salad leaves, to serve

Ingredients

250 gram oven roast potatoes

1 chorizo, halved lengthways, sliced

8 eggs

1/2 cup milk

2 tablespoon parsley leaves, plus extra to serve

225 gram jar char-grilled red capsicum, sliced, reserve oil

1/4 cup parmesan, grated

salad leaves, to serve

Method

1.Heat an ovenproof, non-stick frying pan on high. Spray with oil.

2.Add potatoes. Cook, covered, stirring occasionally, 4-5 minutes until warmed through and lightly golden. Increase heat to high. Add chorizo and saute 1-2 minutes, until golden.

3.In a jug, whisk eggs, milk and parsley together. Season to taste.

4.Pour egg mixture over potatoes and chorizo. Tilt pan to distribute mixture. Reduce heat to low. Top with capsicum.

5.Cook 8-10 minutes, until almost set. Preheat grill on high. Sprinkle frittata with parmesan. Grill 2-3 minutes, until set and golden. Cool for 2 minutes.

6.Using a spatula, loosen frittata. Slide onto a plate. Sprinkle with extra parsley. Drizzle salad leaves with a little reserved oil from capsicums. Serve frittata in wedges, with salad.