Chorizo And Vegetable Frittata

• 4 None baby potatoes, quartered
• 1 tbsp vegetable oil
• 1 None medium red onion, peeled, cut into thin wedges
• 2 links chorizo, thinly sliced
• 1 None medium red pepper, deseeded, coarsely chopped
• 1 None medium green pepper, deseeded, coarsely chopped
• 1 None medium zucchini, thinly sliced
• 6 None large eggs, at room temperature
• 1/2 cup milk
• 2 oz grated aged Cheddar cheese
• 1 tbsp chopped fresh flat-leaf parsley leaves
• None None mixed greens, to serve

1. Place potatoes in a small saucepan and cover with cold water. Bring to a boil. Boil for 5 mins, or until partially cooked. Drain.
2. Heat oil in a 10 inch nonstick frying pan over medium heat. Cook potatoes, stirring, for 2-3 mins, or until golden brown. Add onion, chorizo, peppers and zucchini. Cook for 3 mins, or until chorizo is browned and vegetables soften. Reduce heat to medium-low.
3. Preheat broiler. Whisk eggs, milk and cheese together. Pour over chorizo and vegetable mixture. Cook, without stirring, for 10 mins, or until frittata is almost set. Broil for 2 mins, or until browned and set. Sprinkle with parsley and serve with mixed greens.

baby potatoes, vegetable oil, red onion, links chorizo, red pepper, green pepper, zucchini, eggs, milk, cheddar cheese, parsley, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/33819 (may not work)