Name: Chorizo and vegetable frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 baby potatoes, quartered; 1 tablespoon vegetable oil; 1 medium red onion, cut into thin wedges; 2 chorizo sausages, thinly sliced; 1 medium red capsicum, coarsely chopped; 1 medium green capsicum, coarsely chopped; 1 medium zucchini, thinly sliced; 6 eggs, at room temperature; 1/2 cup milk; 1/2 cup grated tasty cheese; 1 tablespoon chopped flat-leaf parsley; mixed salad, to serve

Ingredients

4 baby potatoes, quartered

1 tablespoon vegetable oil

1 medium red onion, cut into thin wedges

2 chorizo sausages, thinly sliced

1 medium red capsicum, coarsely chopped

1 medium green capsicum, coarsely chopped

1 medium zucchini, thinly sliced

6 eggs, at room temperature

1/2 cup milk

1/2 cup grated tasty cheese

1 tablespoon chopped flat-leaf parsley

mixed salad, to serve

Method

1.Place potato in a small saucepan; cover with cold water. Bring to the boil. Boil for 5 minutes or until partially cooked. Drain.

2.Heat oil in a 22cm (base measurement) 26cm (top measurement) non-stick flameproof frying pan over moderate heat. Add potato; cook and stir for 2-3 minutes or until golden. Add onion, chorizo, capsicum and zucchini; cook for 3 minutes or until chorizo is browned and vegetables soften.

3.Preheat an oven-grill to high. Whisk eggs, milk and cheese in a large jug. Pour egg mixture over vegetable mixture. Cook over moderately low heat, without stirring, for 10 minutes or until frittata is almost set. Grill frittata for 2 minutes or until browned and set Sprinkle with parsley. Serve with salad.