Cod with chorizo and rosemary frittata and asparagus

4 fillets of cod dusted in paprika

500g new potatoes thinly sliced

1 sprig of rosemary chopped

100g chopped chorizo

6 free range eggs

12 stems asparagus peeled

500g spinach

Olive oil - enough to submerge the potato

Sea salt & ground black pepper to season

Method

Serves 4

Frittata

Lightly simmer the sliced potato in the olive oil and rosemary until cooked through, being careful not to over cook so the potato is kept whole.

Drain off the oil and remove excess by dabbing with a paper towel.

Reserve the oil for cooking the fish.

Mix potato with chorizo and whisked egg to make a frittata or Spanish omelette

Cod

Place the fish into the warmed oil this should cover over the fillets; lightly cook the cod in the oil until soft and flakey (the oil should just be hot enough to gently simmer and not to deep fry).

Drain off the fish and dab of excess oil.

To serve

Serve a piece of cod and wedge of frittata with blanched asparagus and wilted spinach and maybe a vine tomato and caper salsa or a drizzle of the flavoured cooking oil.