An easy-to-prepare brunch is the ideal way to spend a leisurely Sunday morning
- 30ml olive oil
- 3 potatoes, cooked, peeled and
- roughly cubed*
- 15ml butter
- 1 onion, peeled and chopped
- 1 garlic clove, crushed
- 1 red pepper, deseeded, and sliced
- 1 chorizo sausage, thinly sliced
- 5 eggs
- 125ml cream
- 30ml parsley, chopped
- 5ml fresh thyme leaves, chopped
- 50g Cheddar cheese, grated
- 10g Parmesan cheese, finely grated
TO SERVE (OPTIONAL):
- 3 red spring onions, sliced
- ½ red pepper, sliced and roasted
- 10g rocket or watercress leaves
- Place the olive oil in an 18–20cm non-stick ovenproof frying pan over a medium heat and fry the potatoes in batches, until golden. Remove with a slotted spoon and set aside.
- Preheat the oven to 180°C. Melt the butter in the pan and fry the onion and garlic for about 4–5 minutes. Add the red pepper and chorizo sausage and fry for 3–4 minutes.
- Add the fried potatoes to the pan. Place the eggs, cream, parsley and thyme in a bowl and whisk lightly to combine. Scatter the cheese over the ingredients in the pan and pour the egg mixture over the top.
- Cook for 7–10 minutes without stirring, so the base can set. Place in the oven and bake the frittata for 4–5 minutes, or until the eggs are set. Grill for a further 1–2 minutes to lightly brown the top.
- Garnish with spring onions, red pepper and rocket, if desired. Serve at once.