Mexican Frittata

Boil the sliced potatoes in salted water for 6-8 minutes or until just cooked through, drain and leave to dry for 5 minutes. In a non-stick pan fry the chorizo for 2 minutes then add the onion, garlic, chilli and spices then cook for a further 2-3 minutes. Add the beans and potatoes. Add the seasoned beaten eggs and fresh coriander then cook until the eggs have just set around the edges. Transfer to a preheated oven set at 200C for around 6-8 minutes then turn out onto a plate. Slice then serve with some guacamole, salsa and some dressed salad leaves.