Total Time
Prep 5 mins
Cook 20 mins

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

Ingredients Nutrition


  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! ;).


Most Helpful

I used chicken chorizo and whole milk instead of half and half (what I had on hand) and this dish turned out wonderful! I made it the other morning for my fiance and his fishing buddy and they both ate two slices. It is a large recipe and is even better the next day in my opinion.

graniteangel May 21, 2007

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.

evelyn/athens May 12, 2009

i did not put it in oven just covered and cooked on low we really liked this made it for 4 worked fine made for zaar world tour 8

Dienia B. July 30, 2012

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