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
CHORIZO-POTATO FRITTATA
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
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
POTATO CRUSTED FRITTATA
This new take on a frittata uses Betty Crocker® Potatoes to create a delicious crispy crust.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 290, Carbohydrate 20 g, Cholesterol 235 mg, Fat 2 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 3 g, TransFat 0 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love