Chorizo-Potato Frittata Recipe

Name: Chorizo-Potato Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil (EVOO); 1/4 lb chorizo sausage, casing removed and chopped; 2 large boiling potatoes, cut in half and thinly sliced (white); 1 small onion, thinly sliced; 4 garlic cloves, chopped; 12 extra-large eggs (or 1 quart of pasteurized egg yolks); 1/3 cup half-and-half (eyeball it); 1 teaspoon salt; black pepper; 1/4 lb manchego cheese, grated; 1/2 cup flat leaf parsley, chopped (a couple of handfuls)

Servings: persons

3 tablespoons extra virgin olive oil (EVOO)
1/4 lb chorizo sausage, casing removed and chopped
2 large boiling potatoes, cut in half and thinly sliced (white)
1 small onion, thinly sliced
4 garlic cloves, chopped
12 extra-large eggs (or 1 quart of pasteurized egg yolks)
1/3 cup half-and-half (eyeball it)
1 teaspoon salt
black pepper
1/4 lb manchego cheese, grated
1/2 cup flat leaf parsley, chopped (a couple of handfuls)

1
Preheat oven to 400u00b0F.
2
Heat a 12-inch, nonstick, oven-safe skillet over medium-high heat.
3
Add EVOO and chorizo, and cook until the chorizo is crispy, about 3 minutes.
4
Add the sliced potatoes and onions, and continue to cook, stirring frequently for about 5 minutes (until the potatoes are tender).
5
Add the garlic and continue to cook for 1 minute.
6
Beat eggs together with half-and-half then whisk in the salt and pepper.
7
Pour the eggs over the filling and let the eggs set.
8
Using a spatula, raise eggs off the bottom of the skillet, allowing more of the liquid egg to settle.
9
When the frittata has set, sprinkle with the cheese and transfer to the oven.
10
Cook for 10-12 minutes until top is deep golden brown.
11
Remove and let stand 5 minutes.
12
Garnish with parsley, if desired,then cut into wedges and serve.
13
Enjoy! ;).

847

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil (EVOO), 1/4 lb chorizo sausage, casing removed and chopped, 2 large boiling potatoes, cut in half and thinly sliced (white), 1 small onion, thinly sliced, and more.

Yes, Chorizo-Potato Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo-Potato Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions