Chorizo Potato Frittata

Chorizo and Potato Frittata |

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


  • 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


  1. Preheat oven to 350°F.
  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 to cool.
  4. While the pan is cooling, whisk the eggs, milk, cilantro, and cheese in a bowl until combined.
  5. Reheat the pan over low heat.
  6. Add the potatoes, spreading them across the pan in a single layer. Pour the eggs and cheese mixture over the potatoes.
  7. 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.
  8. 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.


Keywords: chorizo potato frittata