Chorizo And Roasted Red Pepper Frittata

• 1/2 lb potatoes, cubed
• 1 None chorizo, halved lengthwise, sliced
• 8 None large eggs
• 1/2 cup milk
• 2 tbsp fresh flat-leaf parsley leaves, plus extra, to garnish
• 9 oz jar roasted red peppers, drained, sliced
• 1 oz Parmesan cheese, grated
• None None salad, to serve

1. Preheat oven broiler to high. Heat an ovenproof, nonstick frying pan on high. Spray with oil. Add potatoes. Cook, covered, stirring occasionally, 4-5 mins, until warmed through and lightly golden. Add chorizo and saute 1-2 mins, until golden.
2. In a bowl, whisk eggs, milk and parsley together. Season to taste. Pour egg mixture on potatoes and chorizo. Tilt pan to distribute. Reduce heat to low. Sprinkle with peppers. Cook 8-10 mins, until almost set. Sprinkle with Parmesan. Broil 2-3 mins, until set and golden. Cool 2 mins. Using a spatula, loosen frittata. Slide onto a plate. Garnish with parsley and serve with salad.

potatoes, chorizo, eggs, milk, parsley, red peppers, parmesan cheese, salad

Taken from recipes-plus.com/api/v2.0/recipes/29271 (may not work)