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
Ingredients
Scale
- 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
Instructions
- 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.
Nutrition
- 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
Find it online: https://www.girlgonegourmet.com/chorizo-potato-frittata/
