This chorizo potato frittata is great for breakfast, brunch, lunch or dinner!
Chorizo Potato Frittata
I love dishes that can be served for breakfast, brunch, lunch or dinner and this chorizo potato frittata is a great example. Depending on the time of day it’s being served the frittata’s “accessories” – i.e. what’s served on the side – can be easily switched up.
For breakfast, it goes along great with some sweet rolls or fruit salad. A bowl of soup or roasted vegetables alongside dresses it up for dinner. For brunch or lunch it just needs a simple green salad along with a nice glass of white wine because, well, a glass of wine at brunch on Saturday is totally okay in my book.
Recipe Tips
- To make things easier the potatoes can be done the day before and kept in the fridge until ready to use. That way, when it’s time to make the frittata, some of the work is done.
- All I do is dice a potato into bite-sized pieces, toss them in olive oil and salt & pepper, spread them out in a single layer on a baking sheet lined with foil. Roast at 450 degrees for about 20 minutes, allow to cool and then store in the fridge until you’re ready to use them.
When it’s time to make the frittata there are a couple of things to keep in mind.
- First, instead of pouring the eggs over the potatoes and chorizo I recommend adding the chorizo after the eggs (distribute it evenly over the top). That way you won’t end up with a chorizo crust on the bottom – I know this from experience.
- Also, you want to avoid overcooking the bottom of the eggs. Patience is key so cook them over very low heat on the stove just until the eggs start pulling away from the sides. Once this happens, transfer it to the oven to finish. Otherwise, you might end up with a brown rubbery bottom on your frittata. It’s not the end of the world if it happens, but best to avoid if possible.
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Chorizo Potato Frittata
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This chorizo potato frittata is great for breakfast, brunch, lunch or dinner!
Ingredients
- 5 ounces Mexican chorizo, plastic casing removed
- 1 cup roasted potatoes, diced
- 1 cup pepper jack cheese, grated
- 1 tablespoon fresh cilantro, chopped
- 6 eggs, beaten
- 1/4 cup 2% milk
Instructions
- Preheat oven to 350 degrees
- In an oven safe, non-stick pan over medium heat (I used a 10″ pan) cook the chorizo for about 5 minutes, using a spatula to break it apart,
- Remove the chorizo to a plate lined with paper towels to absorb the excess fat. Set the pan aside so it can cool
- While the pan is cooling, whisk the eggs, milk, cilantro, and cheese together until combined
- Reheat the pan over low heat.
- Add the potatoes, spreading them across the pan in a single layer
- Pour the eggs and cheese mixture
- Distribute the cooked chorizo evenly over the top of the eggs
- Cook over low heat just until the eggs start pulling away from the sides
- Transfer the pan to a 350-degree oven and bake for about 10 minutes, or just until the eggs are set
- Serve warm or at room temperature
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 272
- Sugar: 1.1g
- Sodium: 485.2mg
- Fat: 19.7g
- Saturated Fat: 8.7g
- Unsaturated Fat: 9.9g
- Trans Fat: 0g
- Carbohydrates: 5.4g
- Fiber: 0.6g
- Protein: 17.4g
- Cholesterol: 224.4mg
Keywords: chorizo potato frittata
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.
plasterers bristol says
this is a great recipe. top marks, Thanks for sharing.
Simon
Maritza says
Looks delicious! Thanks for sharing!
April says
Thanks for stopping by Maritza!
Denise | Sweet Peas & Saffron says
Looks delicious! I can’t seem to find mexican chorizo here (Canada), but I am keeping my eyes peeled 🙂
April says
I hope you can find some — I love the stuff!
Jessica @ Sweet Menu says
Great recipe for a quick lunch or brekkie – looks absolutely delicious!
April says
Thanks Jessica!