If you need a speedy weeknight dinner, this hearty, one-pan meal comes together with just a few simple steps. It makes a great weekend brunch dish too!

The chorizo releases rich oils to give the tender potatoes a ton of great flavor, while fresh capsicum and spinach keep it bright.

Fluffy eggs whisked with warm paprika and savory Manchego bind the whole mixture together.

It cooks up beautifully golden on the outside and tender in the middle, giving you the perfect balance of smoky, cheesy, and fresh flavors without any fuss.

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SERVES 4 | PREP. TIME 15 MIN| COOK TIME 30-35 MIN

Ingredients

6 large eggs
400g potatoes, peeled and sliced
150g chorizo, sliced into small pieces
1 red capsicum, thinly sliced
½ spanish onion, thinly sliced
2 large handfuls baby spinach
3 tbsp olive oil
½ tspn smoked paprika
Salt & freshly ground black pepper
50g grated Manchego or tasty cheese
1 tbsp chopped parsley

Method

Heat 2 tbsp olive oil in a large ovenproof non- stick pan, over medium heat. Add the potatoes & onion and cook gently for 10-12 minutes, season with salt & pepper, turning occasionally until the potatoes are tender.

Add the chorizo & capsicum and cook until the chorizo has released its oils and the capsicum is softened. Add the spinach and cook for a further minute.

Whisk the eggs in a large bowl with the smoked paprika, a pinch of salt and plenty of black pepper. Stir cheese through the egg mix.

Tip the potato mixture into the egg mix, add remaining oil to the pan and heat over medium heat. Pour the mixture back into the pan and cook over low-medium heat for 5-7 minutes, gently shaking the pan occasionally.

Finish under a pre heated grill for 2-4 minutes until golden and just set, OR place lid on pan over low heat and continue cooking for further 5 minutes until centre is cooked.

Garnish with parsley and serve warm or at room temperature with your choice of salad.