This has the greatest impact when you use a spicy chorizo that is deep red in colour – jammed full of paprika.
450g white potatoes, chopped into large bite-sized pieces
4 tbsp olive oil
220g (about 2) fresh chorizo sausages, skins removed, meat sliced (check gluten-free if required)
½ cup cream
¼ cup grated manchego, plus extra shaved manchego to serve
½ cup semi-dried tomatoes
2 tbsp oregano leaves, to serve
1. Preheat oven to 190C fan-forced (210C conventional).
2. Place the potato pieces on a roasting tray. Drizzle over the olive oil and toss with your hands so the potatoes are coated. Roast until crisp and golden, about 25 minutes. Remove and set aside.
3. Turn your oven heat down to 175C fan-forced (195C conventional).
4. In a large oven-proof frying pan, add the chorizo and place over medium heat. Cook, stirring often, until the sausage is cooked through and the oils have released. Scrape the sausage meat into a bowl with the potatoes and add the semi-dried tomatoes.
5. Return the frypan to heat – any residual oil from the chorizo should stay there. Whisk the eggs, grated cheese and cream in a jug then pour into the frying pan. Gently add the potato, chorizo and tomato mixture, reserving about a ¼ of the mixture. Place in the oven and cook for 10 minutes.
6. Working quickly, and without removing your frittata from the oven, dollop over the remaining potato and chorizo mixture – this will just ensure it won't all sink to the bottom, and you have crisp chunks of potato and chorizo sticking out the top. Bake for a further 5-10 minutes or until golden and puffed, and the eggs have just cooked through.
7. Season generously with salt and pepper, scatter over the oregano leaves and shaved manchego, and serve.