Hash Brown and Chorizo Frittata

Serves 6 to 8, Prep 30 mins, Cook 35 mins

Cooking oil spray 8 frozen hash browns 2 chorizo (250g), finely

chopped 8 eggs ²∕³ cup milk 3 green spring onions, thinly

sliced 1 cup grated vintage cheddar

cheese Salt and pepper, to taste ½ cup roasted red capsicum,

drained, roughly chopped 100g wedge fresh ricotta, broken

into 3cm pieces ¼ cup tomato chutney Baby rocket leaves, to serve

1 Grease and line a 19cm x 30cm lamington pan with baking paper, extending paper 5cm above two long edges of pan. Spray with cooking oil. 2 Place hash browns on an oiled, large oven tray.

3 Cook in a very hot oven (220C), turning halfway through, for about 30 minutes, or until golden brown. 4 Meanwhile, heat a medium, non-stick frying pan over a medium heat. Add chorizo. Cook, stirring until golden. Drain on absorbent kitchen paper. 5 Whisk eggs, milk, onions and ¾ cup of the cheese in a large jug until combined. Season. 6 Arrange hash browns in a single layer over base of prepared pan. Sprinkle evenly with chorizo and capsicum. Pour over egg mixture. Scatter with ricotta, then dollop with chutney. Sprinkle with remaining cheese. 7 Cook in a moderate oven (180C) for about 35 minutes, or until set and top is golden brown. Remove from oven. Stand in pan for 10 minutes. 8 To serve, lift warm frittata onto a serving board or plate. Cut into squares. Serve with rocket.