This potato frittata is loaded with chorizo, potato, capsicum and olives. Feed four in a flash while you’re camping, glamping and everything in between. Serve with cheesy cob loaf baked rolls or as a savoury counterpart to campfire pancakes.
Cut potatoes into 3cm cubes. Boil potato for 5 minutes or until just tender; drain.
Cook chorizo in an 18cm base frying pan over medium-high heat until crisp. Transfer to a plate or bowl. Wipe pan clean with paper towel.
Heat 2 tablespoons of the oil from the capsicum tub in same pan over medium-high heat. Cook potato, stirring, until golden.
Meanwhile, whisk eggs and milk in a large jug until combined. Stir in parsley, if using; season.
Return chorizo to pan with capsicum and olives; pour over egg mixture. Cook, covered, over low-medium heat for 8 minutes oruntil egg is just set.
Cut frittata into wedges; serve sprinkled with extra parsley leaves, if you like.
The frittata is delicious eaten warm or at room temperature. Use drained canned potatoes, if preferred.Test Kitchen tip