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Chorizo and Potato Frittata |

Chorizo Potato Frittata


This chorizo potato frittata is great for breakfast, brunch, lunch or dinner!


  • 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


  1. Preheat oven to 350 degrees
  2. 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,
  3. Remove the chorizo to a plate lined with paper towels to absorb the excess fat. Set the pan aside so it can cool
  4. While the pan is cooling, whisk the eggs, milk, cilantro, and cheese together until combined
  5. Reheat the pan over low heat.
  6. Add the potatoes, spreading them across the pan in a single layer
  7. Pour the eggs and cheese mixture
  8. Distribute the cooked chorizo evenly over the top of the eggs
  9. Cook over low heat just until the eggs start pulling away from the sides
  10. Transfer the pan to a 350-degree oven and bake for about 10 minutes, or just until the eggs are set
  11. Serve warm or at room temperature
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • 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