- 500g desiree, coliban or pontiac potatoes, cut into 2.5cm pieces
- 1 brown onion, halved, thinly sliced
- 2 tbs olive oil
- 400g button mushrooms, sliced
- 2 chorizo sausages, roughly chopped
- 100g roasted capsicum, chopped
- 8 eggs, lightly whisked
- 75g piece fresh ricotta
| - Place potatoes in a large shallow microwave-safe dish. Cover with damp paper towel and microwave on High/100% for 4-5 minutes until tender. Drain. Set aside
- Place onions on a microwave-safe plate, cover and microwave on High/100% for 2 minutes until softened
- Heat 1 tbs of the oil in a deep 24cm (base) frying pan over high heat. Add mushrooms and cook for 4 minutes. Remove to a plate
- Add remaining oil, chorizo and warm potatoes and cook for 5 minutes until light golden. Return the mushrooms to the pan, add onions and capsicum and stir to combine
- Reduce heat to medium-low and pour over the eggs. Crumble over the ricotta. Cover and cook for 8-10 minutes until almost set
- Preheat grill on medium-high. Place the pan under the grill and cook for 4 minutes until firm and light golden on top. Season with pepper, cut into wedges and serve
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