Chorizo Potato Frittata Recipes

CHORIZO-POTATO FRITTATA

Chorizo-Potato Frittata image

Make and share this Chorizo-Potato Frittata recipe from Food.com.

Provided by Mommy Diva

Categories One Dish Meal

Time 25m

Yield 6 wedges

Number Of Ingredients 11

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)

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! ;).

Nutrition Facts : Calories 380.2, Fat 26.3, SaturatedFat 8.1, Cholesterol 438.3, Sodium 791.9, Carbohydrate 14.8, Fiber 1.4, Sugar 1.5, Protein 20.4

MINI CHORIZO, PEA & POTATO FRITTATAS

Mini chorizo, pea & potato frittatas image

Heading to the park for a picnic with the family? Kids and adults will love these mini frittatas

Provided by Cassie Best

Categories Lunch, Picnic

Time 43m

Number Of Ingredients 6

Ingredients

4 new potatoes (about 150g)
6 eggs, beaten
60g chorizo diced
75g frozen peas, defrosted
few sprigs of parsley, finely chopped
50g cheddar, grated

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.

Nutrition Facts : Calories 172 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

CHEESY CHORIZO FRITTATA

Cheesy Chorizo Frittata image

Crumbled chorizo sausage, spinach, cherry tomatoes, and cheese add heat, flavor, and color to this delicious frittata.

Provided by Kraft

Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

¼ pound chorizo, crumbled
1 (6 ounce) package baby spinach leaves
2 cups cherry tomatoes, halved
4 green onions, sliced
6 eggs
½ cup milk
1 ½ cups KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA, divided

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.

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