Heat your oven to 350 (180C) and line a 11” x 7” glass baking dish or simular with parchment paper.

Prepare the vegetables. Wash the potatoes and dice them into one-inch cubes. Place them in a saucepan and cover with cold water, add a little salt and bring to the boil. Reduce heat to simmer for 5 -10 minutes or until they are cooked through and a knife goes into each cube easily. Drain them in a colander for 5 minute then place them in the baking dish. Wash the kale and roughly chop. Gently sauté for a couple of minutes in a frypan on medium heat then add to the potato. Roughly chop the red bell peppers then add them to the baking dish.

Thinly slice the chorizo into discs and quickly cook in a frypan for about 15 seconds on each side. Add them to the baking dish.

In a large bowl beat together the eggs, season with salt and pepper, add the grated cheese and parsley then pour over the top of the baking dish.

Place in the oven for around 20 minutes, then quickly take the dish out and sprinkle over the parmesan cheese before returning to the oven for another 15 minutes or until done. To check if the frittata is cooked pierce a small hole in the center with a paining knife then push down gently. If some uncooked egg mix squirts through the hole it will need a little longer. Allow the dish to stand for 5 minutes before serving hot, or cool completely and serve cold.