Spanish Asparagus Frittata

To begin slice your new potatoes into roughly 4mm slices and place in a pan of boiling water for 5 minutes.

Chop the onion, asparagus and mushrooms to your desired size.

In your skillet heat the oil and add in the onion on a medium heat.

Once the onion is soft add the garlic and vegetables and mix well for a further 4 minutes.

Add the potatoes and chorizo to the mix before pouring in the beaten egg mixture and cook for 5 minutes or until the bottom has turned golden-brown in colour.

Sprinkle on the parmesan and place under a grill for 5 minutes.

Serve with a handful of spinach if desired.