Everyday Food
Ingredients
Method
1.Preheat oven to 180°C. Lightly grease a baking tray. Place tomatoes on prepared tray. Drizzle with 1 tablespoon oil. Season to taste. Bake for 20-25 minutes until they start to collapse. Cool and chop coarsely.
2.Meanwhile, heat remaining oil in a large non-stick frying pan on medium. Add sliced potato. Cook, covered, 10-15 minutes, turning occasionally, until tender but not browned.
3.Add onion and chorizo. Cook covered for 4-5 minutes, until onion is tender. Transfer potato mixture to a large bowl. Drain off oil, retaining 1 tablespoon.
4.Add eggs, tomatoes, and spinach to potato mixture (keep a little of the filling aside to scatter on top). Season to taste. Mix well. Preheat grill on high.
5.Heat oil in pan medium. Pour in potato mixture. Cook for 5-6 minutes until lightly browned and almost set.
6.Place pan under grill. Cook for 2-3 minutes until lightly browned and firm. Cut into wedges. Serve with baby spinach leaves and toast.
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