Chorizo, Potato and Basil Frittata

Ingredients (Serves 6):

• 2 medium potatoes (400g), halved
• 250g chorizo sausages, chopped finely
• 6 eggs, beaten lightly
• 1/2 cup (125ml) cream
• 3 green onions, chopped coarsely
• 2 teaspoons finely chopped fresh basil leaves

Process:

• Preheat oven to moderate
• Grease deep 20cm-round cake pan; line base and side with baking paper.
• Boil, steam or microwave potato until just tender; drain, cool; slice thinly.
• Cook chorizo in heated small non-stick frying pan, stirring, until chorizo is browned all over; drain on absorbent paper.
• Layer half the potato over base of prepared pan; top with half the chorizo. Repeat with remaining potato and chorizo. Pour in the combined egg, cream, onion and basil; bake, uncovered, in moderate oven about 30 minutes or until frittata sets and is browned lightly.

Tips:

• You can cook the frittata on top of the stove, in an oiled medium, high-sided frying pan; cook on low heat, uncovered, until almost set, then brown frittata under a preheated grill.