Ingredients
Method
1.Cut the onion in half lengthways. Peel away the skin, trim root end. Cut the onion lengthways into 12 wedges.
2.Heat oil in the frying pan on the stove over medium-high heat for 1 minute. Add onion to the pan; cook, stirring with a wooden spoon, for about 3 minutes or until the onion is soft and golden. Remove the onion with a slotted spoon and put it in a small heatproof bowl.
3.Meanwhile, cut the chorizo into thick slices. Add to the pan and cook for about 2 minutes each side or until browned. Remove with a slotted spoon and put it in another small heatproof bowl.
4.Peel the potatoes with a vegetable peeler then slice them thinly with a mandoline, V-slicer or sharp knife. Add to the same pan; pour enough cold water into the pan to completely cover the potato. Put a lid on the pan (if you don’t have a lid, cover tightly with foil) and heat until the water boils. Boil for about 2 minutes or until the potato is barely tender. Pour the potato into a colander in the sink and drain well.
5.Preheat oven to 140°C.
6.Spray the same pan with the olive-oil spray. Layer the potato, onion, capsicum and chorizo in the pan; sprinkle over paprika and parsley, season with salt and pepper.
7.Crack the eggs, one at a time, into a small bowl or cup, then pour into large jug and beat lightly with a whisk to combine. Pour over chorizo and vegetable layer in pan. Cook egg mixture in the pan on the stove over low heat for about 6 minutes or until it is starting to set on the bottom of the pan.
8.Put the pan in the oven and cook the frittata for about 45 minutes or until golden and set. Using oven mitts, carefully remove the pan from the oven and stand for 10 minutes before cutting into wedges.
You need an ovenproof frying pan with a 20cm (8 inch) base measurement for this recipe.
Note
