- 1 tablespoon olive oil
- 2 brown onions, thickly sliced
- 1 garlic clove, crushed
- 3 chorizo sausages, thickly sliced (several local grocery stores stock fresh Mexican Chorizo at their meat counters)
- 3 pontiac potatoes, thinly sliced
- 1/2 bunch sage, leaves picked
- 8 eggs, lightly whisked
- Mixed salad leaves, to serve
Heat half the oil in a medium (20cm base measurement) non-stick frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 10 minutes or until onion softens and is light golden. Transfer to a bowl.
Add the chorizo to the pan and cook, turning occasionally, for 3 minutes or until browned. Transfer to a bowl. Add one-quarter of the potato slices and cook for 30 seconds each side or until golden and tender. Transfer to a bowl. Cook remaining potato in 3 more batches.
Preheat grill on high. Add remaining oil to the pan. Arrange potato, chorizo, onion and sage leaves in layers in the pan. Gently whisk the eggs and season with salt and pepper. Pour over the potato mixture and use a spatula to gently press. Reduce heat to low and cook for 4-5 minutes or until the base is golden and set.
Remove from heat and place under the preheated grill. Cook for a further 2-3 minutes or until the frittata is golden and cooked through. Remove from heat.
Turn the frittata out onto a clean work surface. Use a sharp knife to cut into wedges. Serve with mixed salad leaves, if desired.
Courtesy of: taste.com.au
2012 Palacios La Vendimia Rioja
Beautiful concentrated red fruit presentation with spice and herb notes. Excellent with roast and grilled meat and chorizo sausage.