Chorizo-Potato Frittata
photo by limeandspoontt
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
6 wedges
ingredients
- 3 tablespoons extra virgin olive oil (EVOO)
- 1⁄4 lb chorizo sausage, casing removed and chopped
- 2 large boiling potatoes, cut in half and thinly sliced (white)
- 1 small onion, thinly sliced
- 4 garlic cloves, chopped
- 12 extra-large eggs (or 1 quart of pasteurized egg yolks)
- 1⁄3 cup half-and-half (eyeball it)
- 1 teaspoon salt
- black pepper
- 1⁄4 lb manchego cheese, grated
- 1⁄2 cup flat leaf parsley, chopped (a couple of handfuls)
directions
- Preheat oven to 400°F.
- Heat a 12-inch, nonstick, oven-safe skillet over medium-high heat.
- Add EVOO and chorizo, and cook until the chorizo is crispy, about 3 minutes.
- Add the sliced potatoes and onions, and continue to cook, stirring frequently for about 5 minutes (until the potatoes are tender).
- Add the garlic and continue to cook for 1 minute.
- Beat eggs together with half-and-half then whisk in the salt and pepper.
- Pour the eggs over the filling and let the eggs set.
- Using a spatula, raise eggs off the bottom of the skillet, allowing more of the liquid egg to settle.
- When the frittata has set, sprinkle with the cheese and transfer to the oven.
- Cook for 10-12 minutes until top is deep golden brown.
- Remove and let stand 5 minutes.
- Garnish with parsley, if desired,then cut into wedges and serve.
- Enjoy! ;).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was a nice alternative frittata. I used Amylu's chicken chorizo sausage and diced my potatoes in small cubes instead of slices. I didn't have a pan I wanted to put in the oven so after sauteing the meat and veggies I added them to an oiled pyrex pan. Then I poured the egg mixture over the meat mixture and baked until set. I only had shredded cheddar, so after the eggs were set I added a little cheese to the top and baked for another minute. Served with sour cream. This was a good dinner and the left overs will make a nice breakfast as well!
-
Made & reviewed for ZWT 4 ~ Kumquat's Kookin' Kaboodles! We are big fans of frittata in our house (we eat it a lot!) & this was wonderful. I used hot & spicy Merguez in place of the Chorizo but other than that I kept the same ingredients. I cooked it the same way I usually do... cook on low/med 'til almost set then flip & finish cooking the other side. Thanks for a great recipe :)
see 15 more reviews
RECIPE SUBMITTED BY
Mommy Diva
Cornelius, 0