Perfect hot or cold, this frittata is a delicious lunchtime option!
Beat the eggs with the milk, and a pinch of salt and pepper.
Heat the grill to medium. In a medium-sized frying pan, fry the onion and chorizo in the oil over a low heat. Add the sliced potatoes and cook for 4 minutes, stirring occasionally until the onion is soft.
Take the pan off the heat, and pour off any excess fat from the chorizo.
Stir in the egg mix, cheese and add the prawns and peas. Return to a low heat for 10-12 minutes until all but the very top of the frittata is set.