This chorizo potato frittata is great for breakfast, brunch, lunch, or dinner! Savory Mexican chorizo, tender roasted potatoes, and pepper jack cheese combine to make a delicious frittata perfect for any time of day.
Chorizo Frittata with Potatoes
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, roasted broccoli , or sautéed green beans 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.
- Mexican chorizo
- Diced roasted potatoes
- Pepper jack cheese
- Fresh cilantro
- Large eggs
- 2% milk
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
This chorizo potato frittata is great for breakfast, brunch, lunch or dinner!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- 5 ounces Mexican chorizo, plastic casing removed
- 1 cup diced roasted potatoes
- 1 cup grated pepper jack cheese
- 1 tablespoon chopped fresh cilantro
- 6 large eggs
- 1/4 cup 2% milk
- Preheat oven to 350°F.
- 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 to cool.
- While the pan is cooling, whisk the eggs, milk, cilantro, and cheese in a bowl 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 over the potatoes.
- Spread the cooked chorizo evenly over the top of the eggs and then cook over low heat just until the eggs start pulling away from the sides of the pan.
- Transfer the pan to the oven and bake the frittata for about 10 minutes, or just until the eggs are set. Serve warm or at room temperature.
- 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 is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.