Potato Ham Chorizo Spinach Frittata
Hearty, flavorful, and irresistibly satisfying, this Potato Ham Chorizo Spinach Frittata is a one-pan wonder perfect for breakfast, brunch, or even dinner. Packed with layers of tender golden potatoes, smoky chorizo, savory ham, and fresh sautéed spinach, every bite is enriched with the creamy textures of whisked eggs and Parmesan cheese. This oven-baked frittata is as versatile as it is delicious, offering a delightful medley of bold flavors with minimal prep time. Ready in just 40 minutes, it’s an easy, protein-packed meal that pairs perfectly with a crisp side salad or crusty bread. Whether you’re hosting a weekend brunch or meal-prepping for the week, this frittata will undoubtedly impress with its vibrant colors, rich aroma, and incredible taste.
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Recipe Information
Ingredients
- 3 pieces small potatoes
- 2 tablespoons olive oil
- 4 ounces chorizo sausage, diced
- 4 ounces ham, diced
- 2 cups fresh spinach
- 8 pieces eggs
- 1 cup milk or cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash and peel the potatoes, then slice them thinly into rounds about 1/8 inch thick.
Heat 1 tablespoon of olive oil in an oven-safe skillet (such as a cast-iron pan) over medium heat. Add the potato slices in a single layer, seasoning lightly with a pinch of salt and pepper, and cook for about 5-7 minutes until softened and slightly golden. Remove the potatoes and set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced chorizo and ham, cooking for 3-4 minutes until they're golden and slightly crispy. Remove and set aside with the potatoes.
Add the spinach to the skillet and cook for 1-2 minutes, stirring occasionally, until wilted. Remove the spinach and set aside.
Crack the eggs into a large mixing bowl, add the milk or cream, salt, and black pepper, then whisk until well combined.
Return the cooked potatoes, ham, chorizo, and spinach to the skillet, arranging them evenly across the pan.
Pour the egg mixture evenly over the ingredients. Tilt the skillet gently to ensure the eggs fill the spaces between the other ingredients.
Sprinkle the grated Parmesan cheese evenly over the top.
Place the skillet in the preheated oven and bake for 18-20 minutes, or until the frittata is set in the center and golden on top.
Carefully remove the skillet from the oven and let it cool for 5 minutes.
Slice the frittata into wedges, garnish with fresh parsley if desired, and serve.
Nutrition Facts
Calories |
2224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1695 mg | 565% | |
| Sodium | 5752 mg | 250% | |
| Total Carbohydrate | 111.3 g | 40% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 21.7 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1096 mg | 84% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3871 mg | 82% | |
*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.
