FRITTATA

serves 4-6

2 Tab olive oil
3 chorizo, thinly sliced
2 small spanish onions cut into wedges
2 large potatoes (about 300g), peeled & thinly sliced
2/3 cup roasted capsicum (about 150g), roughly chopped
10 x 59g eggs, lightly beaten
1/3 cup cream
1/3 cup marinated fetta
chopped parsley, to serve

Heat 2 tsp of the oil in a non-stick frypan over medium heat:  cook chorizo and onion until lightly golden. Remove from pan.

In same pan, add a little more oil:  cook potatoes in batches until nearly cooked through, turning during cooking. Set potatoes aside.

Return all to pan with the capsicum. Pour over combined eggs & cream, season with s/p.
Reduce heat to low, and cook the frittata for 5-6 mins. Crumble fetta over the top and place under grill to cook until just set. Cut frittata into wedges, sprinkle with parsley.