Potato and Chorizo Frittata

1/2 lb. Chorizo (Spanish sausage) or smoked garlic sausage, sliced (1 cup)
1 can (8 1/4 ounces) whole potatoes, drained and sliced
1 pound medium-size sweet green pepper, halved, seeded and chopped (1/2 cup)
1 medium-size onion, chopped (1 cup)
6 eggs
3 Tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon leaf basil, crumbled
1/4 cup (1/2 stick) butter
1 Tablespoon chopped parsley

Preheat oven to 350 degrees F.

Reserve 1/2 cup sliced sausage and 1/2 cup sliced potatoes for garnish; chop remaining sausage and potatoes separately.

Saute chopped sausage in an 8-inch skillet with heatproof handle over very low heat until some of the fat is rendered, about 1 minute.

Add green pepper and onion; cook until vegetables are soft, about 5 minutes.

Remove sausage mixture with slotted spoon to small bowl; set aside.

Beat eggs with milk, salt, pepper and basil in medium-size bowl until foamy.

Swirl butter over bottom and side of skillet over very low heat. Pour in egg mixture. Cook over very low heat, stirring with flat of fork and shaking pan back and forth, until frittata is firm on bottom and almost set on top. Remove from heat.

Spread reserved chopped sausage mixture and chopped potatoes over top. Arrange reserved slices of sausage and potato over all.

Bake for 10 minutes or until eggs are set and Chorizo slices are heated through. Sprinkle with parsley just before servings. Cut into wedges.