Potato Ham Chorizo Spinach Frittata

Ingredients (serves 6)

• 800g coliban (washed) potatoes, peeled, cut into 4cm pieces
• 1 chorizo sausage, thinly sliced
• 100g sliced ham, quartered
• 100g baby spinach leaves
• 6 eggs
• 4 green shallots, ends trimmed, thinly sliced
• 1 bunch rocket, ends trimmed, washed, dried
• 1 bunch fresh chives, cut into 5cm lengths
• 30g (1/4 cup) shaved parmesan

Method

1. Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain.
2. Heat a 22cm-diameter (base measurement) non-stick frying pan over medium-high heat. Add the chorizo and cook, turning occasionally, for 3-4 minutes or until golden. Transfer to a plate.
3. Add potato to pan and cook, turning occasionally, for 3-4 minutes or until golden brown. Return the chorizo to pan along with the ham and spinach and cook, tossing, for 1-2 minutes or until spinach wilts.
4. Preheat grill on high. Whisk together the eggs and shallot in a small bowl. Season with salt and pepper. Pour the egg mixture into the pan. Reduce heat to low and tilt the pan slightly to evenly distribute the egg. Cook for 4-5 minutes or until the frittata is set around the edge but still runny in the centre. Place the pan under the grill and cook for 3-4 minutes or until golden brown and just set.
5. Combine rocket, chives and parmesan in a bowl. Cut frittata into wedges. Serve with rocket salad.