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This frittata with Mexican chorizo, roasted potatoes, cheese, and cilantro is great for breakfast, lunch, or dinner.
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.
Find it online: https://www.girlgonegourmet.com/chorizo-potato-frittata/