Chorizo Potato Frittata
Transform your breakfast or brunch table with this hearty Chorizo Potato Frittata, a flavorful fusion of smoky, spicy chorizo and tender, golden potatoes, bound together by rich, fluffy eggs. Perfect for feeding a crowd, this one-pan dish is elevated with sautéed onions, garlic, and a touch of creamy shredded cheddar cheese for an irresistibly savory bite. The oven-baked finish creates a perfectly set, golden top that’s as beautiful as it is delicious. Ready in just 45 minutes, this frittata is ideal for busy mornings or relaxed weekend gatherings. Garnished with fresh parsley, it’s a gluten-free and adaptable recipe that’s sure to impress.
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Recipe Information
Ingredients
- 200 grams chorizo sausage
- 2 medium potatoes
- 8 large eggs
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 60 milliliters milk
- 100 grams cheddar cheese, shredded
- 2 tablespoons parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and cut them into small cubes (approximately 1/2-inch).
Bring a pot of salted water to a boil and cook the potato cubes for 5-7 minutes until just tender. Drain and set aside.
While the potatoes cook, heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat.
Remove the casing from the chorizo if necessary and crumble the sausage into the skillet. Cook for 5-6 minutes until browned and cooked through. Remove the chorizo to a plate and set aside, leaving the rendered fat in the skillet.
Finely dice the onion and mince the garlic. Add the onion to the skillet and sauté for 3-4 minutes until softened. Add the garlic and sauté for another 30 seconds until fragrant.
Add the remaining 1 tablespoon of olive oil to the skillet and stir in the cooked potato cubes. Cook for 3-5 minutes until lightly browned, stirring occasionally.
Return the cooked chorizo to the skillet, mixing it evenly with the potatoes and onions. Spread the mixture out in an even layer.
In a large bowl, whisk together the eggs, milk, salt, and black pepper. Pour the egg mixture over the chorizo and potatoes in the skillet.
Sprinkle the shredded cheddar cheese evenly over the top.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and slightly golden on top.
Remove the skillet from the oven and let the frittata rest for 5 minutes. Sprinkle with chopped parsley before slicing and serving.
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1779 mg | 593% | |
| Sodium | 6040 mg | 263% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 9.4 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 1129 mg | 87% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2997 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
