You can slice the frittata in the pan if easier. The first slice is generally the hardest to get out, but after that, it's easy enough.
With kids home at the moment more than ever, it's dishes like these that keeps them fed and happy.
So far I have made it only with spinach as my kids love it with spinach, but as I love rocket, I will need to try it with rocket to.
My family loved this, hope yours does to.
5 large (1.5kg) potatoes, unpeeled
1 tablespoon olive oil
4 (450g) cured chorizo sausages, sliced thinly
1 large (200g) brown onion, sliced thinly
50g baby rocket leaves or baby spinach leaves, chopped coarsely
1/2 cup fresh flat-leaf parsley, coarsely chopped
1 cup (120g) grated cheddar
300ml pouring cream
lemon wedges and extra rocket, to serve
Boil, steam or microwave potatoes until just tender. When cool enough to handle, peel skins, then cut flesh into 1cm cubes.
Preheat oven to 160°C (140°C fan forced). Grease a deep 24cm x 35cm baking pan, line base and sides with baking paper, extending paper 7cm above sides.
Meanwhile, heat oil in a large frying pan over medium heat. Add chorizo and onion, cook, stirring, for 5 minutes or until chorizo is browned. Cool 10 minutes.
Combine potatoes, half the chorizo mixture, rocket (or spinach), parsley and cheese in baking pan.
Whisk eggs and cream together in a medium bowl, season to taste. Pour over potato mixture, top with remaining chorizo mixture. Bake, in oven, 35 minutes or until set. (To check, insert a skewer; no wet egg mixture should be visible.) Cool in pan.
Lift frittata out of the pan onto a chopping board, trim edges. Cut into 3.5cm x 4.5cm pieces. Serve topped with extra rocket and accompany with lemon wedges.
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