Spanish Inspired Frittata
Elevate your breakfast or brunch game with this hearty and flavorful Spanish-Inspired Frittata, a dish that captures the essence of Spanish cuisine in every bite. Loaded with savory chorizo, tender golden potatoes, and vibrant red bell peppers, this frittata is perfectly seasoned with smoked paprika and oregano for an irresistible smoky depth. Combining simple ingredients with impressive presentation, it bakes to golden perfection in just one skillet, making for an easy yet elegant meal. Garnished with fresh parsley, this protein-packed dish is ideal for feeding a hungry crowd or meal-prepping for the week. Serve it warm or at room temperature for an authentic and satisfying taste of Spain! Keywords: Spanish frittata recipe, easy frittata, chorizo frittata, breakfast frittata, one-skillet meal.
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Recipe Information
Ingredients
- 8 large eggs
- 150 grams cooked chorizo, diced
- 1 medium russet potato, diced into small cubes
- 1 medium red bell pepper, diced
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in an ovenproof skillet over medium heat. Once hot, add the diced potato and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned. Transfer the potatoes to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and red bell pepper and sauté for 5 minutes until softened. Stir in the minced garlic, smoked paprika, and dried oregano. Cook for 1 more minute until fragrant.
Stir the cooked chorizo and potatoes back into the skillet, mixing everything together evenly.
In a large bowl, whisk the eggs with the salt and black pepper. Pour the egg mixture evenly over the contents in the skillet.
Let the frittata cook on the stovetop over medium heat for 3-4 minutes, just until the edges start to set.
Carefully transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are fully set and the top is lightly golden.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.
Garnish with chopped parsley and serve warm or at room temperature.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.3 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 706 mg | 15% | |
*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.
