Chorizo and potato frittata with avocado and jalapeno chilli salsa

Serve up a hearty breakfast frittata for a great start to your day.

Recipe «Chorizo and potato frittata with avocado and jalapeno chilli salsa» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbs olive oil, 2 brown onions, thickly sliced, 1 garlic clove, crushed, 2 chorizo sausages, thickly sliced, 4 small Pontiac potatoes, thinly sliced , 8 eggs, lightly whisked, 1/2 cup pouring cream, 1 ripe avocado, stone removed, peeled, coarsely chopped , 2 ripe tomatoes, coarsely chopped, 1 tbs coarsely chopped drained jalapeno chilli, 1 tbs lime juice, 1/2 cup coarsely chopped coriander.

Ingredients:

• 1 tbs olive oil 
• 2 brown onions, thickly sliced 
• 1 garlic clove, crushed 
• 2 chorizo sausages, thickly sliced 
• 4 small Pontiac potatoes, thinly sliced 
• 8 eggs, lightly whisked 
• 1/2 cup pouring cream 
• 1 ripe avocado, stone removed, peeled, coarsely chopped 
• 2 ripe tomatoes, coarsely chopped 
• 1 tbs coarsely chopped drained jalapeno chilli 
• 1 tbs lime juice 
• 1/2 cup coarsely chopped coriander 

Instructions

1. Heat half the oil in a medium (20cm base measurement) non-stick frying pan over medium heat. Add onion and garlic and cook, stirring occasionally, for 10 minutes or until onion softens and begins to colour. Transfer to a bowl.
2. Add chorizo to pan and cook, turning occasionally, for 3 minutes or until browned. Transfer to a bowl. Add one-quarter of the potato and cook for 1 minute each side or until golden and just tender. Transfer to a bowl. Repeat in 3 more batches with remaining potato.
3. Preheat grill on medium. Add remaining oil to the pan. Arrange potato, onion and chorizo in layers in the pan. Whisk eggs and cream together in a jug and season with salt and pepper. Pour over potato mixture and use a spatula to gently press. Reduce the heat on the stove to low and cook for 6 to 8 minutes or until the base is golden and set.
4. Remove from heat and place under preheated grill. Cook for 5 minutes or until frittata is golden and cooked through watching the frittata carefully to ensure the top does not burn. Remove from heat.
5. Meanwhile, to make the salsa, combine avocado, tomato, chilli, lime juice and coriander in a small bowl. Season with salt and pepper.
6. Turn frittata out onto a clean work surface. Cut into wedges and serve with avocado salsa.