Potato Crusted Frittata With Chorizo 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.

POTATO CRUSTED FRITTATA

Steps:

• Heat oven to 375°F. Make potatoes as directed on box, using ovenproof 10-inch nonstick skillet.
• Meanwhile, in another 10-inch nonstick skillet, cook mushrooms, onion and bell pepper over medium-high heat about 5 minutes, stirring frequently, until vegetables start to soften.
• When potatoes are done, sprinkle with cooked vegetables and cheese. In medium bowl, beat eggs and cream with whisk; pour on top.
• Bake about 20 minutes or until eggs are set. Loosen around side of frittata. Carefully turn upside down onto platter, and cut into wedges.

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.