Best 5 Chorizo 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.

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! ;).

MINI CHORIZO, PEA & POTATO FRITTATAS

Steps:

• Cook the potatoes in a small pan of boiling water for 10-15 mins until tender. Drain, then leave to steam-dry and cool.
• Heat the oven to 180C/160C fan/gas 4. Line a six-hole muffin tin with paper or silicone cases. Tip the eggs, chorizo, peas, parsley and some seasoning into a large bowl. Slice the cooled potatoes into rounds that are the thickness of a £1 coin, and add these to the bowl. Mix gently.
• Spoon the mixture into the cases, ensuring each has some of the potato, chorizo and peas. Sprinkle the cheese on top and bake for 15-20 mins until golden and set in the middle. Check the frittatas are set by shaking the tin gently - there should be no wobble. Leave to cool slightly and eat warm, or cool completely and chill for up to 24 hrs.

CHORIZO FRITTATA

Steps:

• Put potatoes in a saucepan and cover with water.
• Boil for 4 minutes or until tender; drain and cool slightly.
• In a mixing bowl, whisk together the eggs, salt and pepper; add 1/4 cup cheese and set aside.
• In a large non-stick, broiler-proof skillet, heat the oil over medium heat;.
• Add sausage and cook, stirring constantly for about 3 minutes.
• Add onion, garlic and bell pepper and saute until soft, about 4 minutes.
• Add potatoes to the pan and continue to cook until golden brown, about 4 minutes.
• Stir in egg mixture and mix well.
• Cover, reduce heat to low; cook until the eggs are almost set, about 10 minutes.
• Preheat broiler.
• Sprinkle frittata with remaining cheese.
• Place frittata under the broiler and cook until top is set and starts to brown, about 3 minutes.
• Place a large serving plate over the pan, and carefully invert to turn out the frittata or serve right from the pan.

CHORIZO AND POTATO FRITTATA

Steps:

• Preheat oven to 350°F In an 8-inch ovenproof skillet, warm olive oil over medium-low heat. Add potatoes in a single layer and cook, turning once, until just tender and lightly browned, 10 minutes.
• Transfer potatoes to a plate with a slotted spoon. Pour off all but 1 tablespoon of oil, reserving 2 teaspoons, and add onion and chorizo to pan. Raise heat to medium-hiigh and cook, breaking apart chorizo to pan. Raise heat to medium-high and cook, breaking apart chorizo with a wooden spoon, until onion is translucent and chorizo is cooked through, 5 minutes. Transfer to plate with potatoes. Pour reserved 2 teaspoon oil back into skillet and swirl to coat.
• Whisk eggs with salt and pepper until well combined. Stir in potato mixture and pour back into skillet. Reduce heat to medium-low and cook until egg begins to set but top remains soft, about 8 minutes. Transfer from oven and let stand 5 minutes, then run a knife around edge of pan to loosen. Cut into slices and serve warm or at room temperature.