To save time, you can make the dish ahead and warm in the oven, or simply serve at room temperature.
2 tbsp extra-virgin olive oil
4 small Yukon Gold potatoes, (about 1 lb/500 g), cut into 1/2-in. pieces
1/2 small red onion, chopped
3 cloves garlic, minced
1/2 cup low-sodium chicken broth, or vegetable broth
1 250 g pkg chorizo sausage, sliced
1/4 cup chopped Italian parsley
1 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
1/3 cup shredded Manchego, or Parmesan, optional
In a large, ovenproof, nonstick skillet, heat oil over medium-high heat. Add potatoes, onion and garlic, and cook for 5 minutes, stirring often. Add stock, reduce heat to medium-low; cover and cook for about 12-14 minutes or until potatoes are fork-tender. Uncover, add chorizo and parsley, and cook, stirring, for 2 minutes.
In a large bowl, whisk together eggs, paprika, salt and pepper, and pour into skillet. Increase heat to medium and cook for about 3 minutes, lifting the edge with a rubber spatula to let runny egg go to the bottom. When the bottom and sides are starting to set, transfer skillet to a preheated 400°F (200°C) oven and bake for about 10 minutes or until knife inserted in the centre of the frittata comes out clean. Sprinkle with cheese, if using, and broil for about 2 minutes or until golden on top.
In a serving: 294 calories, 15 g protein, 20 g fat, 12 g carbs, 1 g dietary fibre, 43 mg calcium, 2 mg iron, 35 mcg folate
Emergency fix: If you find that you don't have enough eggs in the house, use 6 eggs instead of the 8 called for in the recipe, and top up the liquid with 1/2 cup half-and-half (10% m.f.) cream.
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