Potato and goat's cheese frittata
( SERVES 2 )

NZ Herald 12/4/2010

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350 g	Waxy potatoes, peeled and chopped
1	Chorizo sausage, sliced
1 tbsp	Olive oil
4	Eggs
¾ cup	Cream
100 g	Goats milk cheese, or goat's curd
⅓ cup	Caramelised onions, or onion jam

Preheat oven to 200C.
Place the potato, chorizo and oil in a 6 cup-capacity ovenproof dish and toss to coat. Roast for 30 minutes or until golden.
Place the eggs and cream in a bowl and whisk until well combined.
Pour over the potato and chorizo and top with the goat's curd and caramelised onion.
Cook for 15-20 minutes or until the egg is set and the top is golden.

Tip: Goat's curd is available from delicatessens and specialty food stores.