Chorizo and Potato Frittata |
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Prep Time: 10 Minutes Cook Time: 36 Minutes |
Ready In: 46 Minutes Servings: 6 |
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Worthy of a special occasion. From /recipe/chorizo-potato-frittata010000001892143/ Ingredients:
1/2 cup olive oil |
3 medium yukon gold potatoes or 2 cups yukon gold potatoes, peeled, cut into 1/2-inch cubes |
1 small onion, diced |
1 (4 ounce) mexican chorizo sausage, removed from casing |
8 large eggs |
salt, to taste |
pepper, to taste |
Directions:
1. Preheat oven to 350°F In an 8-inch ovenproof skillet, warm olive oil over medium-low heat. Add potatoes in a single layer and cook, turning once, until just tender and lightly browned, 10 minutes.
2. Transfer potatoes to a plate with a slotted spoon. Pour off all but 1 tablespoon of oil, reserving 2 teaspoons, and add onion and chorizo to pan. Raise heat to medium-hiigh and cook, breaking apart chorizo to pan. Raise heat to medium-high and cook, breaking apart chorizo with a wooden spoon, until onion is translucent and chorizo is cooked through, 5 minutes. Transfer to plate with potatoes. Pour reserved 2 teaspoon oil back into skillet and swirl to coat.
3. Whisk eggs with salt and pepper until well combined. Stir in potato mixture and pour back into skillet. Reduce heat to medium-low and cook until egg begins to set but top remains soft, about 8 minutes. Transfer from oven and let stand 5 minutes, then run a knife around edge of pan to loosen. Cut into slices and serve warm or at room temperature.
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