Potato, ham, chorizo & spinach frittata

Chock full of potatoes and chorizo sausage, this delicious frittata makes a hearty meal.

Ingredients 

• 
  
•  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

Step 1
Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain.
Step 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.
Step 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.
Step 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.
Step 5
Combine rocket, chives and parmesan in a bowl. Cut frittata into wedges. Serve with rocket salad.


Nutrition

Energy 1010kJ	Fat saturated 4.00g
Fat Total 10.00g	Carbohydrate sugars 2.00g
Carbohydrate Total 17.00g	Dietary Fibre 3.00g
Protein 19.00g	Cholesterol 243.00mg
Sodium 485.45mg

Source:

http://www.taste.com.au/recipes/16252/potato+ham+chorizo+spinach+frittata