Chorizo And Roasted Red Pepper Frittata - cooking recipe

Ingredients

1/2 lb potatoes, cubed
1 None chorizo, halved lengthwise, sliced
8 None large eggs
1/2 cup milk
2 tbsp fresh flat-leaf parsley leaves, plus extra, to garnish
9 oz jar roasted red peppers, drained, sliced
1 oz Parmesan cheese, grated
None None salad, to serve

Preparation

Preheat oven broiler to high. Heat an ovenproof, nonstick frying pan on high. Spray with oil. Add potatoes. Cook, covered, stirring occasionally, 4-5 mins, until warmed through and lightly golden. Add chorizo and saute 1-2 mins, until golden.
In a bowl, whisk eggs, milk and parsley together. Season to taste. Pour egg mixture on potatoes and chorizo. Tilt pan to distribute. Reduce heat to low. Sprinkle with peppers. Cook 8-10 mins, until almost set. Sprinkle with Parmesan. Broil 2-3 mins, until set and golden. Cool 2 mins. Using a spatula, loosen frittata. Slide onto a plate. Garnish with parsley and serve with salad.