Name: Mexican-style wedges
Yield: 12 servings
Cuisine: Accompaniment
Ingredients: 2.00 readymade pizza base; 15.00 ml oil; 1.00 onion small, chopped; 1.00 red chilli deseeded and finely chopped; 2.00 bacon rashers, finely chopped; 3.00 potatoes peeled, diced; 5.00 cheese sliced; 4.00 eggs extra large, whisked; 1.00 avocado diced; 1.00 onion small, diced; 1.00 tomatoes medium, diced; 1.00 lemon zest and juice; fresh parsley chopped; salt and freshly ground black pepper

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Ingredients (14)

2.00

readymade pizza base

FRITTATA

15.00 ml	oil
1.00	onion — small, chopped
1.00	red chilli — deseeded and finely chopped
2.00	bacon — rashers, finely chopped
3.00	potatoes — peeled, diced
5.00	cheese — sliced
4.00	eggs — extra large, whisked

SALSA

1.00	avocado — diced
1.00	onion — small, diced
1.00	tomatoes — medium, diced
1.00	lemon — zest and juice
	fresh parsley — chopped
	salt and freshly ground black pepper

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Method:

Bake the pizza bases on a baking sheet until just done. Cut into small wedges.
FRITTATA
Heat oil in a small pan and sauté onion, chilli and bacon until cooked. Leave to cool slightly. Add the potato slices and cheese to the pan, season and pour over 3-4 whisked eggs. Return the pan to the stove and cook slowly until the eggs have just set. Brown lightly under a heated oven grill and leave until lukewarm.
SALSA
Lightly mix avocado, onion, tomato, lemon juice and rind. Add parsley and season.
Top each pizza wedge with a frittata wedge and top that with a spoonful of salsa.
Makes 12-14 wedges.