Description
Easy Chorizo and Potato Frittata for a Delicious Breakfast Delight.
Ingredients
Scale
- 6 large Eggs (Beaten until just combined.)
- 8 oz Chorizo (Smoky flavor, can substitute turkey chorizo.)
- 2 medium Potatoes (Thinly sliced, can use sweet potatoes.)
- 1 medium Onion (Optional for a simpler version.)
- 2 tbsp Olive Oil (For sautéing, can use avocado oil.)
- 2 cloves Garlic (Adjust to taste.)
- 1 tsp Smoked Paprika (Regular paprika can be substituted.)
- 1 tbsp Fresh Parsley (For garnish.)
- 1 cup Cheese (Manchego, Cheddar, or your favorite.)
Instructions
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced potatoes and onions, seasoning with salt and pepper. Cook for 10-12 minutes until soft but not browned.
- Push the potato and onion mixture to the side of the skillet. Add 1 tablespoon of oil and sauté the chorizo for 3-4 minutes until golden brown. Stir in garlic and smoked paprika, cooking for an additional minute.
- In a bowl, beat the eggs with a pinch of salt and pepper until just combined.
- Pour the beaten eggs over the potato, onion, and chorizo mixture. Gently stir to combine.
- Reduce heat to low, cover skillet, and cook for 8-10 minutes until edges are set and center is slightly runny.
- Broil for 2-3 minutes for a crispy top or flip sections to finish cooking on the stove.
- Allow the frittata to rest for a few minutes before slicing. Garnish with parsley and cheese if desired.
Notes
- Serve hot or at room temperature.
- Experiment with different cheeses for varied flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop and Broil
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 250 mg
Keywords: Chorizo Potato Frittata, Breakfast, Easy Recipe