So yes, I find Mau to be one of my more attractive exes – and obviously, the most attractive Housewives’ husband – however the past is in the past and knowing that he and Kyle are so happy together, fills me with unending joy.
After Mau and I broke up in the 80s, we stayed in contact and when my dear friend Kyls – we met on the set of Halloween where I was Jamie Lee Curtis’ body double – was selling her home following her divorce, I recommended Mauricio sell the house and the rest, as they say, is history.
To put your mind even further at ease, I was Maid of Honour and Best Man at their wedding and their youngest Portia was named after me.
Portia is my middle name.
I haven’t caught up with Maurice in a while, given how busy he is with The Agency and on account of being unable to film RHOBH / in the general 90210 area due to the AVO Rinna and I have out on each other. Fun fact, the Amsterdam glass throwing incident was actually our fight and resulted in such violence they couldn’t air it, refilming it with dear Kim as Rin’s opponent.
Thankfully a connection like ours doesn’t need us to be in constant contact, to remain close and after catching up on how Kyle and the girls are – sadly they couldn’t make it … and even more sadlier (that is a word now, ok) he didn’t want to turn our bro-date into a pool party that would make Erika blush – we got down to talking shop and planning the expansion of The Agency to my prestigious hometown – and the inspiration of Porpoise Spit – Tweed Heads when devouring my Chorizio Frittansky.
There is nothing I enjoy more than a hot, thick, spicy sausage – so obviously chorizos are my absolute favourite. Well, second favourite. Obviously.
Gently fried with a mix of onion, garlic and capsicum, and baked with some creamy potatoes and fresh basil in a light custard, you can’t go wrong. Enjoy!
500g cream delight potato, cut into 2cm pieces
2 chorizos, skin removed and broken up
1 onion, chopped
1 clove garlic, minced
½ red capsicum, finely diced
handful fresh basil, finely chopped
1 roma tomato, sliced thinly
½ cup cream
100g feta, crumbled
salt and pepper, to taste
Preheat oven to 180°C.
Cook the potato in a large pot of salted water for 5-10 minutes or until tender. Drain.
While the potatoes are getting hot, heat a large frying pan over medium heat and fry the chorizo, onion, garlic and capsicum until crisp and fragrant. Add the potatoes and basil, season generously, stir, remove from the heat and top with the sliced tomatoes.
Whisk the eggs and cream together, pour over the mixture, top with cheese and bake for 15-20 minutes, or until set.
Devour with crusty bread and your sexiest friend – a-MAY-zing!