Chorizo And Vegetable Frittata - cooking recipe

Ingredients

4 None baby potatoes, quartered
1 tbsp vegetable oil
1 None medium red onion, peeled, cut into thin wedges
2 links chorizo, thinly sliced
1 None medium red pepper, deseeded, coarsely chopped
1 None medium green pepper, deseeded, coarsely chopped
1 None medium zucchini, thinly sliced
6 None large eggs, at room temperature
1/2 cup milk
2 oz grated aged Cheddar cheese
1 tbsp chopped fresh flat-leaf parsley leaves
None None mixed greens, to serve

Preparation

Place potatoes in a small saucepan and cover with cold water. Bring to a boil. Boil for 5 mins, or until partially cooked. Drain.
Heat oil in a 10 inch nonstick frying pan over medium heat. Cook potatoes, stirring, for 2-3 mins, or until golden brown. Add onion, chorizo, peppers and zucchini. Cook for 3 mins, or until chorizo is browned and vegetables soften. Reduce heat to medium-low.
Preheat broiler. Whisk eggs, milk and cheese together. Pour over chorizo and vegetable mixture. Cook, without stirring, for 10 mins, or until frittata is almost set. Broil for 2 mins, or until browned and set. Sprinkle with parsley and serve with mixed greens.