Spanish Fritatta

4             small potatoes, scrubbed and cut into chunks

6             eggs

1             chorizo sausage (cut into bite sized pieces)

1/2          onion (peeled and diced)

salt and pepper to taste

1            bunch  parsley (chopped)

a few shavings of parmesan or asiago cheese

Turn your oven to broil. Make sure the oven rack is in the middle.

Put the potatoes into a pot of boiling salted water and simmer them until cooked, then and leave them to dry.

Beat the eggs in a large mixing bowl, season with salt and pepper.

Heat a large non-stick, ovenproof frying pan. Add the chorizo slices, onion and the potato chunks. After a couple of minutes, they should be golden and crisp.

Now immediately pour the beaten eggs into the pan, shift things around a bit so everything is evenly spread out. Cook for about 3 minutes until the eggs are slightly set.

Place the whole pan in the hot oven until it is puffed up, golden brown on top and just cooked through in the middle. It should only take about 4 minutes or so…keep a close eye on it by turning on your oven light and looking through the window. Remove from the oven (you may want an adult to help you)

Garnish with the chopped parsley and cheese.