Spanish-style chorizo frittata

Instructions

1 Preheat the oven to 180°C. In a medium cast-iron or ovenproof frying pan, heat half of the oil over medium. Cook the red onion, capsicum and chorizo, stirring, for 7 minutes. Add the paprika and peas. Cook, stirring, for 1 minute.

2 Season whisked eggs and milk well with black pepper, to taste. Add to the chorizo mixture and cook for 4-5 minutes, or until frittata is beginning to set around the edges. Transfer to oven and bake for 15 minutes.

3 Meanwhile, in a bowl, combine spring onion, tomatoes and vinegar and season with black pepper.

4 To serve, slice and top frittata with tomato mix and mint. Divide among plates with dressed salad leaves and bread.