This recipe is a great brunch dish and will keep all the family relaxed. Sometimes when making a Spanish tortilla or a frittata it can be difficult to invert it properly. I found this wonderful recipe from one of the Australian Women’s Weekly cook books. It might not be a traditional way of making them but the result is amazing. It is easy to handle and cut.
5 large potatoes (1.kg), unpeeled
1 tablespoon olive oil
4 cured chorizo sausages, sliced thinly
2 large brown onions, sliced thinly
50g baby rocket leaves (arugula), chopped coarsely
1/2 cup coarsely chopped fresh flat- leaf parsley
1 cup grated cheddar
300 ml pouring cream
lemon and extra rocket, to serve
1- Boil potatoes in salted water until just tender. When cool enough to handle cut flesh into 1 cm cubes.
2- Preheat the oven to 180C. Grease a deep 24 x 35 cm baking pan; line base and sides with baking paper, extending paper 7 cm above sides.
3- Meanwhile, heat oil in a large frying pan over medium heat. Add chorizo and onion; fry stirring for 5 minutes or until chorizo is browned. Drain the mixture with a sieve so you will not have too much oil from the chorizo. Set aside to cool.
4- Combine potatoes, half the chorizo mixture, rocket, parsley and cheese in the baking pan.
5- Whisk eggs and cream together in a medium bowl; season to taste. Pour over potato mixture; top with remaining chorizo mixture. Bake in the oven for 45 minutes or until set. To check, insert a skewer; no wet egg mixture should be visible when you take it out. Cool in the pan.
6- Turn the frittata mixture onto a chopping board and trim the edges. Cut into 3.5cm x 4.5cm pieces.
7- Turn the pieces right-way up to serve. Serve topped with extra rocket and accompany with lemon wedges.
– If you do not want to use chorizo, use sun dried tomatoes for colour and taste.