Dinner ideas

Chorizo and vegetable frittata

Chorizo and vegetable frittata



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.

No flameproof pan? Cover handle with foil to prevent it burning under the grill.


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