Chorizo Potato Frittata

This chorizo potato frittata is great for breakfast, brunch, lunch, or dinner! Savory Mexican chorizo, tender roasted potatoes, and cheddar cheese make a delicious frittata that’s perfect for any time of day.

a slice being removed from the pan.

What I love about this frittata – besides the delicious chorizo, potato, and cheese flavor combo – is it’s flexibility. It makes a great breakfast, but it’s not out of place for lunch or dinner.

Case in point: the last time I made it for breakfast the leftover slices appeared the next night for dinner. Depending on the time of day, pair it with a smoothie, a bowl of soup, or a green salad and it fits right in.

Ingredients

  • Mexican chorizo: Not to be confused with Spanish chorizo, which is a type of cured sausage. Mexican chorizo () is a type of ground meat flavored with chili peppers and seasonings. I like pork chorizo, but there’s beef chorizo, too. It’s sold raw (you’ll usually find it packaged in tubes if you are in the U.S.) and a little goes a long way.
  • Russet potato
  • Shredded cheddar cheese: Pepper jack or Monterey jack cheese is great, too.
  • Milk: A little milk in the eggs gives them a creamy soft texture once they are cooked. I use 2% milk, but I’ll use whole milk if that’s what I have on hand.
  • Eggs
  • Fresh cilantro
  • Olive oil
  • Dried oregano
  • Salt

How to Make It

☑️ Potatoes and Chorizo

Toss the diced potatoes with olive oil, salt, and oregano. Spread them out on a sheet pan and roast them for about 20 minutes at 425°F or until they are tender and lightly golden and crispy in spots.

While the potatoes roast, cook the chorizo in a 12″ non-stick pan over medium-high heat. Once it’s cooked, turn off the heat and the excess fat from the pan.

☑️ Eggs

Whisk the eggs and milk in a bowl.

☑️ Combine

Once the potatoes are done, remove them from the oven and adjust the oven temperature to 350°F. Add the potatoes and cilantro to the pan with chorizo. Give it a stir to mix them in and sprinkle half of the shredded cheese over the top.

Pour the eggs into the pan and, using a spatula, move the potatoes and chorizo so they’re mostly evenly distributed in the egg mixture. Sprinkle the rest of the cheese over the top.

☑️ Bake

Place the pan in the oven and bake the frittata for 15 to 20 minutes or until it’s set in the middle. You know when it’s done when the edges have pulled away from the sides of the pan and the center is no longer jiggly.

Let the frittata rest for a couple of minutes before slicing and serving it.

the baked frittata.
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Chorizo Potato Frittata

a slice being removed from the pan.

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This frittata with Mexican chorizo, roasted potatoes, cheese, and cilantro is great for breakfast, lunch, or dinner. 

  • Author: April Anderson
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 slices
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon dried oregano
  • 1 large russet potato, diced into ½ to 1” pieces
  • 4 ounces Mexican chorizo
  • 2 tablespoons chopped cilantro
  • 2/3 cup shredded cheddar cheese
  • 8 large eggs
  • 1/4 cup 2% milk

Instructions

  1. Preheat the oven to 425°F.
  2. Mix the oil, ¼ teaspoon salt, and oregano in a medium-sized bowl. Add the diced potatoes and stir to coat them evenly in the oil. Spread them in an even layer on a baking dish. Roast them for 20 minutes or until fork tender.
  3. Brown the chorizo in an oven-safe, 12″ non-stick pan over medium-high heat. Break it up as it cooks so there are no large chunks. Once it’s cooked, after about 10 minutes, turn the heat off and drain off the excess fat.
  4. When the potatoes are done, lower the oven to 350°F. Add the potatoes and cilantro to the pan with the chorizo. Stir so the chorizo is evenly distributed among the potatoes. Sprinkle half of the cheese over the top.
  5. Whisk the eggs, milk, and 1/4 teaspoon of salt in a small bowl. Pour the eggs over the potatoes and chorizo. Sprinkle the rest of the cheese over the top.
  6. Bake the frittata for 10 to 15 minutes or until it is set in the center. Let the frittata rest for a few minutes before slicing and serving it.

Notes

You can make parts of the frittata ahead. Roast the potatoes and cook the chorizo ahead and store them in the refrigerator until you’re ready to bake the frittata. It may need a little longer bake time if you do this since the ingredients and pan will be cold going into the oven.

If you use a different sized pan, you will need to adjust the baking time. A 10″ pan will give you a thicker frittata, but it will take longer to bake.

Leftovers will keep in the refrigerator for a few days. I like to reheat them in the microwave at 50% power. This warms the egg gently so it doesn’t turn rubbery. That said, the leftovers are delicious cold, too.

Nutrition

  • Serving Size: 1 slice
  • Calories: 315
  • Sugar: 1.2g
  • Sodium: 535.7mg
  • Fat: 21.1g
  • Saturated Fat: 8.1g
  • Unsaturated Fat: 11.4g
  • Trans Fat: 0.2g
  • Carbohydrates: 13g
  • Fiber: 0.8g
  • Protein: 18g
  • Cholesterol: 280mg

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

More Brunch and Breakfast Ideas

Happy cooking,

April

This post has been updated from the archives. It was first published in October 2014.

a slice of frittata being lifted from the pan.

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