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One Dish Meal
Delicious, lightly spicy frittata--great anytime! RR archived recipe. :) YUMMY!
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extra virgin olive oil
, casing removed and chopped
, cut in half and thinly sliced (white)
, thinly sliced
(or 1 quart of pasteurized egg yolks)
flat leaf parsley
, chopped (a couple of handfuls)
Preheat oven to 400°F.
Heat a 12-inch, nonstick, oven-safe skillet over medium-high heat.
Add EVOO and chorizo, and cook until the chorizo is crispy, about 3 minutes.
Add the sliced potatoes and onions, and continue to cook, stirring frequently for about 5 minutes (until the potatoes are tender).
Add the garlic and continue to cook for 1 minute.
Beat eggs together with half-and-half then whisk in the salt and pepper.
Pour the eggs over the filling and let the eggs set.
Using a spatula, raise eggs off the bottom of the skillet, allowing more of the liquid egg to settle.
When the frittata has set, sprinkle with the cheese and transfer to the oven.
Cook for 10-12 minutes until top is deep golden brown.
Remove and let stand 5 minutes.
Garnish with parsley, if desired,then cut into wedges and serve.
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