Potato, Red Pepper And Olive Frittata - cooking recipe

Ingredients

6 oz cured chorizo sausage, thickly sliced diagonally
1 lb Desiree potatoes, peeled, cut into 1 inch cubes
1 tbsp olive oil
8 None large eggs
1/2 cup heavy cream
2 tbsp finely chopped fresh flat-leaf parsley leaves
4 oz chargrilled red peppers, drained, cut into strips
1.5 oz pitted black olives

Preparation

Preheat broiler. Heat a 7 inch frying pan over high heat. Cook chorizo until crisp all over. Remove from pan.
Meanwhile, boil, steam or microwave potatoes for 5 mins, or until just tender. Drain.
Wipe frying pan clean and place over medium-high heat. Add oil and cook potatoes, stirring, until golden brown. Whisk eggs and cream together then stir in parsley and season. Return chorizo to pan along with pepper and olives then pour egg mixture over top and cook over low heat for 6 mins, or until base and edge of egg is almost set.
Transfer frittata to oven and broil for 5 mins, or until just set. Cut into wedges to serve.