It makes great leftovers for lunch the next day too.
TIP – Frittata can be made a day ahead. Refrigerate covered. Reheat in a 150C oven until warm.
Ingredients
Method
Grease and line a 20cm x 30cm lamington pan with baking paper, extending paper 5cm above two long edges of pan. Spray with cooking oil.
Place hash browns on an oiled, large oven tray.
Cook in a 220°C preheated oven for about 30 mins, turning halfway through, until golden brown.
Meanwhile, heat a medium non-stick frying pan over a medium heat. Add chorizo. Cook, stirring until golden. Drain on paper towel.
Whisk eggs, milk, onions and ¾ cup of the cheese in a large jug until combined. Season with salt and pepper.
Arrange hash browns in a single layer over base of prepared pan. Sprinkle evenly with chorizo and capsicum. Pour over egg mixture. Scatter over ricotta, then dollop with chutney. Sprinkle with remaining cheese.
Cook in a 180°C preheated oven for about 35 mins, or until set and top is golden brown. Remove from oven. Stand in pan for 10 mins.
Lift warm frittata onto a serving board or plate. Cut into squares. Serve with rocket.
