Papas and Chorizo Frittata |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
My family and I love this frittata. I make this quite often for Sunday brunch with my Quick and Easy Churros. I hope you enjoy it as well. Ingredients:
1 tablespoon olive oil |
1 small onion, finely diced |
3/4 lb chorizo sausage, roughly diced |
6 ounces frozen tater tots, thawed |
2 fresh garlic cloves, minced |
1 cup roasted red pepper, diced |
12 large eggs, beaten |
1 cup monterey jack cheese or 1 cup other mexican cheese, grated |
1 large avocado, sliced |
1/8 cup sour cream |
1/8 cup salsa |
3 tablespoons scallions, finely sliced |
3 sprigs cilantro leaves, for garnish |
Directions:
1. Thoroughly mash the tater-tots in a zip-loc bag.
2. Heat the olive oil in a 10-inch oven safe skillet over medium heat. Add the onion and chorizo and sauté for 5 to 6 minutes, stirring occasionally.
3. Add the mashed tater-tots, garlic and red pepper and cook until potatoes are heated through.
4. Pour the egg mixture into the pan. Gently mix the chorizo/potato mixture with the eggs as they begin to set.
5. Reduce the heat to medium-low, cover and cook the frittata until the eggs are almost completely set through.
6. Use a spatula to ensure the egg mixture is not sticking to the skillet before placing the pan in the broiler. Broil on medium for 2 minutes.
7. Remove the pan from the heat. Invert the frittata onto a platter or large plate and spread the shredded cheese over the top.
8. Lightly cover the frittata with aluminum foil and let it rest for a couple of minutes.
9. Remove foil and garnish with sliced avocado, salsa, sliced scallions and the sprigs of cilantro then serve.
|
|