With a large family that includes three rambunctious kids, it’s often hard to get them to agree on a meal. But fortunately, they all love eggs.
Like, obsessively love eggs. It’s such a love affair that we actually buy our eggs in bulk from a local farmer.
But you can only serve scrambled eggs so often. And the kids are still at the stage where I need to sneak other ingredients like veggies into their meals. So, frittata to the rescue!
And the easy preparation delights me! On a typical, crazy Sunday morning, I like to spend as little time as possible in the kitchen. I aim to make a one-pan meal whenever I can, to make life a little easier. In this case, I do need to boil the potatoes separately, but then everything is cooked up in one pan to finish the dish.
The overall prep is quick, but you will need to spend a few minutes peeling the casing off the chorizo. Because this type of sausage is semi-cured and ready to eat, the casing is stiffer than what you would typically find on raw links.
I find that scoring the chorizo down the middle, spreading it open, and scooping out the inside is the easiest method for doing this. You should be able to find this ingredient easily at your local market, both in smoked and unsmoked varieties. Most have a spicy kick to them, but you can purchase sweet chorizo instead if you prefer.
Once your chorizo is cooked along with the garlic, the recipe moves along very quickly. Just add the remaining ingredients to your cooled pan of garlic and sausage, swirl until everything is incorporated, and pop it in the oven.
You’ll want to make sure your eggs are cooked thoroughly, so after removing the pan from the oven, let it sit for another 10 minutes before serving.
This recipe calls for shredded cheddar, but you can swap it out for mozzarella, gruyere, or Emmental, with delicious results.
With all the potatoes and meat, This frittata is hearty as a stand-alone meal, but I like to serve it with a slice of toasted ciabatta or homemade pain paillasse. Drizzle a teaspoon of olive oil on each slice.
If the kids have anything scheduled for the day and we wake up late (again), the ciabatta comes in handy to make frittata sandwiches for on-the-go eating.
To keep with the Spanish theme, you can also serve cafe con leche and sweet magdalenas, which are Spanish lemon cupcakes.
I usually like to make enough so I have leftovers for a least a day or two. On a school day, it’s an absolute gift to pop a few slices in the microwave for about 30 seconds, and serve the kids a quick and hearty breakfast.
Properly sealed, a frittata can keep for about five days in the fridge, and two weeks in the freezer.Print
A spicy way to start your morning, try this cheesy chorizo and potato frittata. It has heaps of cheddar cheese and savory Spanish sausage.
- 2 cups water
- 2 medium red potatoes, diced (about 1 cup)
- 8 large eggs
- 1 tablespoon extra virgin olive oil
- 1 cup semicured Spanish chorizo, casing removed (about 6 ounces)
- 1 large clove garlic, minced (about 1 tablespoon)
- 1 tablespoon unsalted butter
- 1 tablespoon Kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons half-and-half
- 1/2 cup shredded sharp cheddar cheese (about 2 ounces)
- 3 tablespoons thinly sliced green scallions, white and green parts (1-2 large)
- 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.
- Category: Eggs
- Method: Stovetop/Baking
- Cuisine: Breakfast
Keywords: frittata, egg, chorizo, potato, cheese
Cooking By the Numbers…
Step 1 – Prep
Gather and measure all of your ingredients.
Dice the potatoes into small cubes. Smaller chunks of potatoes cook faster.
Remove the casing from the chorizo by slicing it down the middle and peeling it off. Or, you can spread the sliced sausage casing open and scoop out the sausage inside.
You can either crumble the chorizo or thinly slice it.
Mince the garlic, and shred the cheddar cheese. It’s ideal to purchase a block of cheese and shred it at home versus using a store-bought product, since it’s cheaper and usually tastes better.
Slice both the white and green parts of the scallions.
Step 2 – Cook Potatoes and Prep Eggs
Bring the water to a boil in a medium-sized stockpot, and add the diced potatoes.
Reduce heat to medium. Simmer for no more than 5 minutes. The potatoes will continue to cook in the pan, and in the oven.
Strain the potatoes in a colander and set them aside to cool.
Crack the eggs into a large bowl and whisk until fully incorporated and frothy, for about 2 minutes. Set aside.
Preheat your oven to 350°F.
Step 3 – Cook Chorizo
Coat an 8-inch oven-safe saute pan with the oil, and place it over medium heat.
Wait 1 minute, or until the olive oil is hot, and then add the ground chorizo and garlic. Reduce heat to low, and stir frequently for about 4 minutes.
The garlic will start to get slightly translucent and the crumbles will start to brown and render out the fat.
Step 4 – Combine All Ingredients
Add the cooled potatoes and the butter to the pan. Stir until the butter melts completely.
Add the salt and pepper, stir, and then remove the pan from the heat.
Add the eggs, half-and-half, sharp cheddar, and scallions. Gently stir until all of the ingredients are fully incorporated. Make sure to scrape the bottom of the pan so the chorizo gets mixed in, too.
Let sit for 2 minutes.
Step 5 – Bake
Place the pan in the oven for 8-10 minutes, or until the frittata starts to pull away from the edge of the pan. Remove from the oven and allow to cool for 10 minutes before slicing.
Go around the edge of the pan with a knife, gently pulling the frittata away from the sides. Using a thin spatula or knife, slice into equal servings in the pan.
Serve immediately. For a pretty presentation, you can slice an additional tablespoon of scallions and sprinkle them on top.
Can I Use Mexican Chorizo?
The main difference between these two ingredients is that Spanish chorizo is ready to eat, and its Mexican cousin is usually sold raw and requires cooking. Some dried versions do exist, but they are hard to find.
The Spanish variety is usually seasoned with garlic and pimenton, creating a deep smoky flavor that melds beautifully with the other ingredients when they are cooked together.
Mexican chorizo is more pungent, as the pork is blended with vinegar and regional chili peppers.
If you can only find the Mexican variety, we advise taking the pork out of its casing and cooking it thoroughly in a saute pan on medium heat for about 6-8 minutes before adding the garlic.
Did you make this frittata for breakfast or brunch, or maybe you enjoyed it at some other time of day? Please let us know how it turned out. We love your feedback.
For more tasty frittata recipes, check out these variations from Foodal:
- Green Onion Mini Frittatas with Peas and Feta
- Potato and Zucchini Frittata
- A Frittata Recipe for the Rice Cooker
Photos by Katherine and Eddie D’Costa, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on August 7, 2011. Last updated: February 9, 2020 at 10:57 am. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
Eddie and Katherine D’Costa are a married professional chef and journalist duo from Atlanta, where they cook up a variety of international dishes, tested for the home cook. Katherine holds an MA in journalism from Northeastern University and Eddie’s professional experience spans 20 years working with Wolfgang Puck, Jean George Vongerichten, and Todd English.