Chorizzo Frittata with Baby Zucchini

Time: Approx. 45 mins
Effort: Medium

1 semi-dry chorizzo (I used Portuguese Chourico), sliced
5-6 baby zucchini with flowers on, washed & chopped into big pieces
2 medium sized potatoes, peeled & boiled then cut into chunks
2 shallots, diced
4 eggs beaten
1 tbsp olive oil plus 1 tsp to grease baking dish
Cherry tomatoes for garnish
Salt & pepper to taste

Heat a large skillet with 1 tbsp olive oil. Add chorizzo, cooked potatoes and zucchini and saute until well browned. Heat oven to 425o then grease a square or round baking dish with 1 tsp oil using a brush or a paper towel. Beat eggs and add salt & pepper. Turn the chorizzo and vegetable mixture into the greased baking dish and pour eggs over them ensuring they are well coated. Bake in oven for approx. 20 minutes or until the eggs are cooked through. Garnish with slices of cherry tomatoes. Serve hot or cold in large or small slices. (Note: I decided to bake this frittata instead of pan fry it as it turns out less greasy and a lot more fluffy.)