2 tbsp Extra Virgin Olive Oil
4 large kipfler potatoes, peeled and cut into 2cm rounds
2 chorizo, slice into 1cm rounds
1 tsp smoked paprika
3 cloves of garlic, finely chopped
3-4 leaves cavolo nero, finely shredded
¼ cup cream or creme fraiche
Salt and pepper
4 sprigs of parsley, stalks and leaves finely chopped, to garnish
Preheat the oven to 180°C.
Heat oil in a sauté pan over a medium heat. Add the potatoes and coat in the olive oil and season with salt and pepper. Cook for 10 minutes until golden tender, tossing regularly. Now add the chorizo, paprika and garlic and sauté for about 3 minutes, then add the cavalo nero and toss. Cook for a further 4-5 minutes or until the fat from the sausage renders down.
Whisk the eggs with the cream and salt. Carefully pour in the egg mixture. Take off the stove and bake in the oven for 10 minutes or until the egg has just set. Be careful not to overcook – the frittata should still have a slight jiggle. Remove from the oven and place a large plate on top of the pan. Flip over. Garnish with parsley and serve with a salad dressed with red wine vinegar and extra virgin olive oil.