SPANISH CHORIZO AND POTATO FRITTATA
A spicy way to start your morning, try this cheesy chorizo and potato frittata. It has heaps of cheddar cheese and savory Spanish sausage.
Provided by Katherine and Eddie D'Costa
Categories Eggs
Time 45m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 large slice, Calories 483 calories, Sugar 1.5 g, Sodium 2519.9 mg, Fat 37.1 g, SaturatedFat 14.3 g, TransFat 0.2 g, Carbohydrate 9.3 g, Fiber 0.8 g, Protein 27.1 g, Cholesterol 431.5 mg
PAPAS CON CHORIZO
This is a very common breakfast in Mexico. Just grab a tortilla, fill it with papas con chorizo, top it with salsa and or avocado and breakfast is ready! Scramble some eggs in your skillet along with the chorizo mixture and now you have huevos con papas y chorizo.
Provided by Yoly
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Cook chorizo in a large skillet over medium-high heat, stirring frequently, until sausage turns a dark red, 6 to 8 minutes. Remove chorizo from the skillet and set aside.
- Melt bacon grease in the same skillet over medium to medium-high heat. Add diced potatoes and cook, stirring occasionally, for 10 minutes. Add diced onion and serrano pepper and continue cooking and stirring until potatoes are fork-tender, onion is translucent, and serrano pepper is soft, 2 to 6 more minutes. Add chorizo back into skillet and stir until heated through. Season with salt and pepper.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 10.6 g, Cholesterol 29.9 mg, Fat 13.1 g, Fiber 1.3 g, Protein 9.4 g, SaturatedFat 4.9 g, Sodium 617.3 mg, Sugar 0.8 g
EMERIL'S CHORIZO FRITTATA
This is Emeril's version of Mr. John's chorizo frittata.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 14
Steps:
- Preheat the broiler and place the top rack 4 to 5 inches from the broiler element.
- In a large bowl, whisk together the eggs, cream, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper until the eggs are frothy. Set aside.
- Set a 10-inch, oven-proof skillet over medium high heat and add the chorizo. Cook the chorizo, stirring often, until most of the fat has rendered and the chorizo is well caramelized, about 4-5 minutes. Add the butter, onions and green and red bell peppers and cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the green onions, garlic, parsley, remaining 1/4 teaspoon of the salt, and 1/8 teaspoon pepper and cook, stirring, until the garlic is fragrant, about 30 seconds.
- With the pan over medium heat, pour the egg mixture over the chorizo and vegetables, and evenly place the cubed cheeses across the surface. Cook, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle still is loose, 3 to 4 minutes.
- Remove from the heat and sprinkle the Parmesan over the top. Place under the broiler until the eggs are slightly puffed and the cheese is golden brown, 2 to 3 minutes, watching carefully to prevent from overcooking.
- Remove from the oven and carefully slide the frittata out onto a large serving platter. Garnish with additional parsley and chopped green onions, slice, and serve immediately.
CHORIZO FRITTATA
Chorizo is a spicy Mexican sausage that can be found in most grocery stores in the West or Southwest. We had this for breakfast at our best friends' home, Forrest. It was wonderful, as usual! He always spoils us when we stay overnight.
Provided by quotFoodThe Way To
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
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.
PAPAS AND CHORIZO FRITTATA
My family and I love this frittata. I make this quite often for Sunday brunch with my Recipe #235321. I hope you enjoy it as well.
Provided by Hunkle
Categories Breakfast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Thoroughly mash the tater-tots in a zip-loc bag.
- Heat the olive oil in a 10-inch oven safe skillet over medium heat. Add the onion and chorizo and sauté for 5 to 6 minutes, stirring occasionally.
- Add the mashed tater-tots, garlic and red pepper and cook until potatoes are heated through.
- Pour the egg mixture into the pan. Gently mix the chorizo/potato mixture with the eggs as they begin to set.
- Reduce the heat to medium-low, cover and cook the frittata until the eggs are almost completely set through.
- Use a spatula to ensure the egg mixture is not sticking to the skillet before placing the pan in the broiler. Broil on medium for 2 minutes.
- Remove the pan from the heat. Invert the frittata onto a platter or large plate and spread the shredded cheese over the top.
- Lightly cover the frittata with aluminum foil and let it rest for a couple of minutes.
- Remove foil and garnish with sliced avocado, salsa, sliced scallions and the sprigs of cilantro then serve.
Nutrition Facts : Calories 651.4, Fat 50.3, SaturatedFat 17.9, Cholesterol 441.2, Sodium 1439.4, Carbohydrate 17.1, Fiber 4.1, Sugar 1.6, Protein 33.1
MINI CHORIZO, PEA & POTATO FRITTATAS
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
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
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