Papas and Chorizo Frittata

READY IN: 40mins
Recipe by Hunkle

My family and I love this frittata. I make this quite often for Sunday brunch with my Quick and Easy Churros. I hope you enjoy it as well.

Top Review by Mustang Sally 54269

We thoroughly enjoy this recipe. We've made this a few times already & each time we try abit of something different. Such as sub'ng breakfast sausage for the chorizo, hashbrowns for taters & all or part with egg beaters (to make 1 cup @ 3-4 servings). We don't care much for cilantro so I just added abit of dried cilantro to the eggs. For even more flavour, I usually add a dash of hot sauce also. We love the avocado & jalapeno, thanks for sharing.

Ingredients Nutrition


  1. Thoroughly mash the tater-tots in a zip-loc bag.
  2. Heat the olive oil in a 10-inch oven safe skillet over medium heat. Add the onion and chorizo and sauté for 5 to 6 minutes, stirring occasionally.
  3. Add the mashed tater-tots, garlic and red pepper and cook until potatoes are heated through.
  4. Pour the egg mixture into the pan. Gently mix the chorizo/potato mixture with the eggs as they begin to set.
  5. Reduce the heat to medium-low, cover and cook the frittata until the eggs are almost completely set through.
  6. Use a spatula to ensure the egg mixture is not sticking to the skillet before placing the pan in the broiler. Broil on medium for 2 minutes.
  7. Remove the pan from the heat. Invert the frittata onto a platter or large plate and spread the shredded cheese over the top.
  8. Lightly cover the frittata with aluminum foil and let it rest for a couple of minutes.
  9. Remove foil and garnish with sliced avocado, salsa, sliced scallions and the sprigs of cilantro then serve.

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