Chorizo-Potato Frittata

Mommy Diva's Note:

Delicious, lightly spicy frittata--great anytime! RR archived recipe. :) YUMMY!

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Yield: 6 wedges

• 3 tablespoons extra virgin olive oil (EVOO)
• ¼ 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
• ¼ lb manchego cheese , grated
• ½ cup flat leaf parsley , chopped (a couple of handfuls)

Directions:

1. Preheat oven to 400°F.
2. Heat a 12-inch, nonstick, oven-safe skillet over medium-high heat.
3. Add EVOO and chorizo, and cook until the chorizo is crispy, about 3 minutes.
4. Add the sliced potatoes and onions, and continue to cook, stirring frequently for about 5 minutes (until the potatoes are tender).
5. Add the garlic and continue to cook for 1 minute.
6. Beat eggs together with half-and-half then whisk in the salt and pepper.
7. Pour the eggs over the filling and let the eggs set.
8. Using a spatula, raise eggs off the bottom of the skillet, allowing more of the liquid egg to settle.
9. When the frittata has set, sprinkle with the cheese and transfer to the oven.
10. Cook for 10-12 minutes until top is deep golden brown.
11. Remove and let stand 5 minutes.
12. Garnish with parsley, if desired,then cut into wedges and serve.
13. Enjoy! ;).

Reviews

[evelyn/athens]

I scaled down to 2 wedges and we both thought it was delicious. Loved the spiciness of the chorizo tamed by the potatoes (which I nuked). I'm a big fan of chorizo and manchego, and I thought these ingredients suited the blander (but always delicious!) potato tortilla.

[8nine]

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!

[I'mPat]

I scaled this back for 1 though I used 20z chorizo, a small Carisma potato (low GI white) and left the skin on and a small pink eschallot and 2 free range eggs and sprinkled over some jarlsberg cheese as I already had some grated from a previous recipe and made as directed in a small skillet and thoroughly enjoyed a slightly spicy breakfast. Thank you Mommy Diva, made for Mommy Diva's Cook-A-Thon.