Best 5 Chorizo And Potato Frittata Recipes

SPANISH CHORIZO AND POTATO FRITTATA

Steps:

• 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.

CHEESY CHORIZO FRITTATA

Steps:

• Heat oven to 375 degrees F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
• Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
• Bake 25 min. or until knife inserted in center comes out clean.

CHORIZO-POTATO FRITTATA

Steps:

• 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.
• Enjoy! ;).

SAUTEED POTATOES WITH CHORIZO

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

SWEET POTATO AND CHORIZO FRITTATA

Steps:

• Heat oven to 350°F.
• Cook chorizo in large nonstick skillet over medium heat, stirring frequently, until done. Drain, reserving 1 Tbsp. drippings in skillet. Spoon chorizo into 9-inch pie plate sprayed with cooking spray.
• Add potatoes to reserved drippings; cook, stirring frequently, 4 min. Add peppers and onions; cook, stirring constantly, 2 min. or until peppers are crisp-tender. Add water; cover. Cook 3 min. (Do not stir.)
• Spoon potato mixture evenly over chorizo.
• Whisk eggs and sour cream until blended; pour over potato mixture. Top with cheese.
• Bake 35 to 40 min. or until knife inserted in center comes out clean.