Chorizo And Potato Frittata Recipes

SPANISH CHORIZO AND POTATO FRITTATA

Steps:

• In a medium-size stockpot, add 2 cups water and bring to a boil.
• Reduce heat to medium. Add diced red potatoes and boil for 5 minutes.
• Strain water and set potatoes aside to cool.
• Crack eggs into a large bowl and whisk until fully incorporated and frothy, about 2 minutes. Set aside.
• Preheat oven to 350°F.
• Place a medium-sized, oven-safe saute pan over medium heat and add the olive oil. Wait 1 minute, or until oil is hot.
• Add ground chorizo and garlic. Reduce heat to low, and stir occasionally for about 4 minutes.
• Add potatoes and butter. Stir until butter melts completely.
• Stir in salt and pepper, then remove from heat.
• Add eggs, half-and-half, sharp cheddar, and scallions. Gently stir until all ingredients are fully incorporated. Let sit for 2 minutes.
• Place in oven for 8-10 minutes, or until the edges start to brown and the center is cooked through.
• Allow to cool in the pan for 10 minutes before slicing and serving.

CHORIZO AND POTATO FRITTATA

Steps:

• 1. Preheat the oven to 400 degrees F. In a large non-stick ovenproof saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until caramelized, about 8 minutes. Add the sausage and saute for 2 minutes. Add the potatoes. Season with salt and pepper. Continue to saute for 1 minute. In a mixing bowl, whisk the eggs until frothy. Season with salt and pepper. Using the back of a spoon, lightly press the chorizo/potato mixture over the bottom of the pan. Pour in the egg mixture.
• 2. Place in the oven and bake until the center is firm to the touch, about 15 to 20 minutes. Remove the pan from the oven and cool slightly. Slice into individual servings and place on serving plates. Garnish with parsley.