Peel and slice the potatoes in 1/4 to 1/2″ slices. Parboil them for about 5 minutes in salted water. Until fork tender.

Slice the onions and cook them in 2 tbsp olive oil, over low heat, for about 10 minutes. Midway through the frying, add the chorizos/Sausages (I added Chorizos). After 10 minutes add the balsamic Vinegar. Then add the brown sugar and give the onions 2 more minutes. Remove from pan.

Mix the eggs with the paprika, cayenne, salt, pepper and Basil. Grate the garlic clove in there as well.

Add 1 more tbsp oil to the pan and arrange the potato slices covering the base of the pan. Top them with the onions. Pour the egg mixture all over the dish.

Top that with a mixture of Parmesan, Mozarella and Cheddar Cheese if you’d like.

Now lower the temperature and cook the frittata on the stove for about 15 to 20 minutes. I used my oven and baked it at 180°C for 15 minutes.