INGREDIENTS

Serves: 4

1 tbsp olive oil

2 brown onions, thickly sliced 1 garlic clove, crushed

2 chorizo sausages, thickly sliced 4 small Pontiac potatoes, thinly sliced

8 eggs, lightly whisked

1/2 cup (125ml) pouring cream

SALSA

1 ripe avocado, stone removed, peeled, coarsely chopped

2 ripe tomatoes, coarsely chopped 1 tbsp coarsely chopped drained jalapeño chilli

1 tbsp lime juice

1/2 cup coarsely chopped coriander

METHOD

Heat half the oil in a medium (20cm base measurement) non-stick frying pan over medium heat. Add onion and garlic and cook, stirring occasionally, for 10 minutes or until onion softens and begins to colour. Transfer to a bowl. Add chorizo to pan and cook, turning occasionally, for 3 minutes or until browned. Transfer to a bowl. Add one-quarter of the potato and cook for 1 minute each side or until golden and just tender. Transfer to a bowl. Repeat in 3 more batches with remaining potato. Preheat grill on medium. Add remaining oil to the pan. Arrange potato, onion and chorizo in layers in the pan. Whisk eggs and cream together in a jug and season with salt and pepper. Pour over potato mixture and use a spatula to gently press. Reduce the heat on the stove to low and cook for 6 to 8 minutes or until the base is golden and set. Remove from heat and place under preheated grill. Cook for 5 minutes or until frittata is golden and cooked through (watching to ensure it doesn’t burn). Remove from heat. Meanwhile, to make the salsa, combine avocado, tomato, chilli, lime juice and coriander in a small bowl. Season with salt and pepper. Turn frittata out, cut into wedges and serve with salsa.