Basil & chorizo frittata

Ingredients

1.75 kg	Potatoes
275g	Butter (unsalted)
375g	Red onion (chopped)
20	Eggs
3 bunches	Basil (chiffonade)
175g	Parmesan (grated)
1 kg	Chorizo (diced)

Method

1.      Boil or steam the potatoes in their skins, when cool skin & mouile.

2.      Cook the onion in the butter until golden brown.

3.      Add the chorizo 7 cook for 3-4 mins over a medium heat.

4.      Then pour into the potato mixture.

5.      Lightly beat the eggs then add to the potato mix.

6.      Add the basil & parmesan & seasoning & mix well.

Cook in large black pans & finish under