4 medium potatoes
2 tablespoons of oil
1 bunch of spring onions chopped or 1 brown onion chopped
1-2 spicy smoked sausages, cut lengthways then sliced (I use Verkerks Chorizo)
A pinch of dried chilli flakes
A handful of chopped fresh parsley
1 Scrub the potatoes, cut into 2 cm cubes and boil in salted water until just cooked. Drain and return to the element for a few seconds to dry out. Heat one tablespoon of the oil in a non-stick frying pan and fry the potato cubes, onions and spicy sausage for 2- 3 minutes, stirring frequently.
2 Break the eggs into a bowl, add the dried chilli flakes, salt, pepper and parsley and whisk together. Add the remaining oil to the pan and then pour in the egg mixture.
3 Reduce the heat to low, and cook gently for about 5-10 minutes. While the frittata is cooking heat the grill. When it is well set around the edges, carefully place the pan under the grill and finish cooking the frittata. It should be completely set, and light golden in colour. Serve warm with salad or serve cold in the lunch boxes.