Ingredients for Chorizo Potato Frittata
- Extra Virgin Olive Oil
- Chorizo Sausage
- Boiling Potatoes
- Onion
- Garlic Cloves
- Extra Large Eggs
- Half And Half
- 1/2 teaspoon salt
- Black Pepper
- Manchego Cheese
- Flat Leaf Parsley
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How to Make Chorizo Potato Frittata
- Preheat oven to 400°F (200°C).
- Heat 1 tablespoon of olive oil in a 12-inch oven-safe nonstick skillet over medium-high heat.
- Add 8 ounces of chorizo sausage, crumbled, and cook until crispy, about 3-5 minutes. Remove chorizo from skillet and set aside.
- Add 1 tablespoon olive oil to the skillet. Add 1 pound of potatoes, thinly sliced, and 1/2 medium yellow onion, thinly sliced. Cook, stirring frequently, for 5-7 minutes until slightly softened.
- Add 2 cloves of minced garlic and cook for 1 minute more.
- In a large bowl, whisk together 6 large eggs, 1/2 cup half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir in the cooked chorizo and potato mixture.
- Pour the egg mixture into the skillet. Let it cook undisturbed for a few minutes until the edges begin to set.
- Using a spatula, gently lift the edges of the frittata, allowing uncooked egg to flow underneath.
- Sprinkle 1/2 cup shredded cheddar cheese (or your favorite cheese) over the top.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the top is golden brown and the center is set.
- Remove from oven and let stand for 5 minutes before slicing.
- Garnish with fresh parsley (optional) and serve warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
5g
Fat
40g
Carbs
4g
