Potato Ham Chorizo Spinach Frittata

More weekend breakfast food

Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender.

Drain.

Heat a 22cm-diameter 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.

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.

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.

Combine rocket , chives and parmesan in a bowl.

Cut frittata into wedges.

Serve with rocket salad.

chorizo sausage, potatoes, ham, baby spinach leaves, eggs, shallots, rocket, fresh chives, parmesan cheese