Chorizo-Potato Frittata


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READY IN: 25mins
  • 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)
  • Preheat oven to 400F.
  • 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.

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