Add onion and garlic and cook, stirring occasionally, for 10 minutes or until onion softens and begins to colour. Transfer to a bowl.


2. Step 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. Step 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. Step 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. Step 5

Meanwhile, to make the salsa, combine avocado, tomato, chilli, lime juice and coriander in a small bowl.

Season with salt and pepper.


6. Step 6

Turn frittata out onto a clean work surface. Cut into wedges and serve with avocado salsa.