Papas and Chorizo Frittata
Elevate your breakfast or brunch spread with this hearty Papas and Chorizo Frittata, a flavorful fusion of smoky chorizo, tender potatoes, and creamy eggs baked to perfection. Packed with diced russet potatoes, savory chorizo sausage, sharp cheddar cheese, and a hint of garlic and onion, this frittata is a one-pan wonder that’s as satisfying as it is easy to make. With just 20 minutes of prep time, this oven-baked dish comes together beautifully with a golden, cheesy crust and a sprinkle of fresh cilantro for a zesty finish. Ideal for meal prep or a family gathering, this protein-packed recipe is sure to become a breakfast favorite! Perfectly suited for keywords like "chorizo recipes," "easy frittata," and "brunch ideas," this dish is both delicious and SEO-friendly.
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Recipe Information
Ingredients
- 8 oz Chorizo sausage
- 2 medium Russet potatoes
- 8 Eggs
- 0.25 cup Whole milk
- 1 small White onion
- 2 Garlic cloves
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro
- 0.5 cup Cheddar cheese, shredded
Instructions
Preheat the oven to 375°F (190°C).
Peel and dice the russet potatoes into small, bite-sized cubes. Finely chop the white onion and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they are golden and tender. Transfer the potatoes to a plate and set aside.
Return the skillet to medium heat, and add the chorizo sausage, removed from its casing if necessary. Cook for 5-7 minutes, breaking it up with a spatula, until it is browned and cooked through. Remove the chorizo from the skillet and place it on the plate with the potatoes.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped onion and minced garlic for 2-3 minutes, or until they are soft and fragrant.
In a large mixing bowl, whisk together the eggs, whole milk, salt, and black pepper. Stir in the shredded cheddar cheese, cooked potatoes, cooked chorizo, and sautéed onion and garlic.
Pour the egg mixture into the skillet, spreading it out evenly. Reduce the heat to low and cook for 3-4 minutes, allowing the edges to set slightly.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the center is set and the edges are golden brown.
Remove the frittata from the oven and let it cool for 5 minutes. Sprinkle with fresh cilantro before slicing into wedges and serving.
Nutrition Facts
Calories |
2588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1757 mg | 586% | |
| Sodium | 7425 mg | 323% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 11.4 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 802 mg | 62% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2797 mg | 60% | |
*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.
