Chorizo, Potato And Herb Frittata

• 1 1/2 lb potatoes
• 1 tbsp olive oil
• 4 links chorizo, thinly sliced
• 1 None large Spanish onion, thinly sliced
• 2 oz baby arugula, coarsely chopped
• 3 tbsp fresh flat-leaf parsley leaves, coarsely chopped
• 4 oz grated Cheddar cheese
• 12 None large eggs
• 1 1/4 cups heavy cream
• None None lemon wedges and extra arugula, to serve

1. Boil, steam or microwave potatoes until just tender. When cool enough to handle, peel then cut into 1/2-inch cubes.
2. Preheat oven to 325u0b0F. Grease and line a deep 9 1/2 x 14 inch baking pan with parchment paper, extending paper 3 inches above sides.
3. Meanwhile, heat olive oil in a large frying pan over medium heat. Cook chorizo and onion, stirring, for 5 mins, or until chorizo is browned. Let cool for 10 mins.
4. Combine potatoes, 1/2 the chorizo mixture, arugula, parsley and cheese in prepared baking pan.
5. Whisk eggs and heavy cream together. Season to taste. Pour over potato mixture then top with remaining chorizo mixture. Bake for 35 mins, or until set. Let cool in pan.
6. Turn frittata out onto a cutting board and trim edges. Cut into 1 1/2 x 1 3/4 inch pieces. Serve topped with extra arugula and lemon wedges on the side.

potatoes, olive oil, links chorizo, spanish onion, baby arugula, parsley, cheddar cheese, eggs, heavy cream, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/33400 (may not work)