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    Home » Main Dishes » Pork Recipes

    Potato and Chorizo Frittata

    LAST UPDATED: April 20, 2018 PUBLISHED: March 2, 2015 By Pam Greer 18 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Is there anything better than Potato Frittatas?  How about if you add some Chorizo?  This Potato and Chorizo Frittata is perfect for breakfast, lunch or dinner!

    Post may contain affiliate links, see full disclosure on sidebar.

    Cast iron skillet on old green table with a golden brown frittata with the text reading Potato and Chorizo Frittata

    Easy Go-To Dinner = Frittata

    If you would ask me what is my favorite easy go-to dinner, I would have to say a frittata.  Frittatas are so perfect to make up on the fly.  You can reach into your fridge, pull out a little of this and a little of that, some cheese, and some eggs and you are good to go.   There are different schools of thought when making a frittata.  I've seen frittatas with as many as 12 eggs and some with as few as 4.  Some do all of the cooking on the stove, some do all in the oven, and some do a bit of both.

    Click here to pin this Potato and Chorizo Frittata now!

    Cast iron with frittata in it.

    For Frittatas - Use a Cast Iron Pan

    For me, there is only pan for a frittata and that is a cast iron one.  Preferably one that belonged to your great grandmother or my case here, your mother-in-law.  I believe I've mentioned before that my mother-in-law died before I met my husband so I never knew her.  However, I love using her things.  Just like she probably fed my husband when he was little with this wonderful old pan, now I am feeding him with it.  If you don't have a family heirloom, then start one now!  Get you a cast iron pan, season it and have something to give your grandchildren!

    Cast iron skillet with golden brown frittata on an old chippy green painted table.

     

    Potato and Chorizo Frittata

    Sorry, I get a bit enthusiastic when talking about cast iron!  Let's get back to this frittata.  I have found my very favorite frittata formula and it only uses 4 eggs (well plus two egg whites)!  It comes out unbelievable light and fluffy!  I buy those containers of egg whites in the stores for my cocktails, so it was easy for me to have the egg whites available.   Seriously, this will be my new formula for a frittata, the only thing that will very is the ingredients.  I found this in  Donna Hay's Fresh and Light.  She gives a basic frittata recipe and then gives several variations.  I just used the basic frittata recipe and then made my own potato chorizo variation.

    Potato and Chorizo Frittata
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    5 from 39 votes

    Potato and Chorizo Frittata

    The potatoes and chorizo in this frittata make it so hearty!  It's perfect for breakfast, lunch or dinner! 
    Course Main Course
    Cuisine Italian
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 40 minutes minutes
    Servings 4 servings
    Calories 345kcal
    Author Pam

    Ingredients

    • 4 eggs
    • 2 egg whites extra
    • 1 ¼ cups milk
    • kosher salt and fresh ground black pepepr

    Potato and Chorizo variation

    • 2 yukon gold potatoes peeled and diced
    • ½ cup dried chorizo sausage cubed
    • ½ cup Mexican cheese shredded
    • 2 tablespoons fresh parsley chopped, optional
    • Olive oil

    Instructions

    • Place the eggs, egg whites, milk, salt and pepper into a bowl and whisk to combine.
    • Heat about a tablespoon of olive oil in medium cast iron skillet over medium heat. Add the diced potatoes and chorizo. Cook, stirring occasionally until the chorizo has released some of it's gorgeous orange oil and the potatoes are just tender and golden. Sprinkle the cheese and the parsley over the top.
    • Pour the egg mixture the filling ingredients in the frying pan. Let cook until the bottom and sides are set (about 10 minutes depending on how hot your pan is). Place pan in the oven on the middle shelf and broil until the top is puffy and golden, about 5 minutes.
    • Remove from oven and let sit for about 5 minutes to rest.

    Nutrition

    Calories: 345kcal | Carbohydrates: 15g | Protein: 21g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 209mg | Sodium: 576mg | Potassium: 672mg | Fiber: 2g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 12.4mg | Calcium: 231mg | Iron: 4.2mg

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    Sweet Potato and Baby Spinach Frittata 

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    Reader Interactions

    Comments

    1. Healthy World Cuisine says

      March 15, 2020 at 11:51 am

      5 stars
      Our family loves spicy recipes. Great little recipe for breakfast, lunch, dinner and everything in between.

      Reply
    2. Mary Gray says

      May 17, 2018 at 8:30 pm

      Hi. I'd like to try this recipe. I've never heard of dried chorizo, where do you get this, what is the difference?

      Reply
      • Pam Greer says

        May 19, 2018 at 8:42 pm

        The dried chorizo is more like a hard salami or a dried, cured sausage, you find it in the deli section.

        Reply
    3. plasterer bristol says

      July 23, 2015 at 12:46 pm

      this is a great recipe. top marks, Thanks for sharing.

      Simon

      Reply
    4. Valerie says

      April 29, 2015 at 6:37 pm

      We do Frittata Friday at my house... I love eggs for dinner. This looks delicious and perfectly browned!

      Reply
    5. Laura @MotherWouldKnow says

      April 29, 2015 at 10:45 am

      Pam, I have dishes and kitchenware from my mom and my grandmothers and I love using them. I even have a mortar and pestle that I used to wax poetic about, thinking that my grandfather's family had brought it over from Romania early int he 20th Century. But then my mom set me straight - they couldn't possibly have carried it - way too heavy. Rather, they probably went to the lower east side in NYC and bought this one because it seemed like the one they had in the "old country." I still love using it for crushing spices and all sorts of other things.

      Reply
    6. Nibbles By Nic says

      April 29, 2015 at 6:41 am

      I'm excited too! Love frittatas this combo is making me drool!

      Reply
    7. Mirlandra @ Mirlandra's Kitchen says

      March 07, 2015 at 10:43 am

      This sounds really yummy! I love your kitty post too. We have three are they are rascally!

      Reply
    8. rue says

      March 05, 2015 at 7:55 pm

      Oh yum! Would you believe that the frittata intimidates me and I've never made one? Yours sounds so easy though, I'll have to try it. I even have an old cast iron skillet 😉

      Reply
    9. Joanne says

      March 03, 2015 at 7:31 am

      Frittatas are totally my go-to for when I have no idea what else to make! Love these flavors together.

      Reply
    10. Ann says

      March 03, 2015 at 2:42 am

      It's diabolical what you can throw into a frittata and it works every time. The cast iron does give the best results.

      Reply
    11. Corinnea says

      March 02, 2015 at 9:53 pm

      We love chorizo! I need to try this the next time I serve it!

      Reply
    12. Marjie says

      March 02, 2015 at 3:47 pm

      I always use at least 1 extra egg white per egg when making scrambled eggs or whatnot. My dearly beloved doesn't know the difference, and I'm saving him from his own cholesterol-loving self! Your frittata looks good.

      I have my grandmother's cutting board - the apple shaped one. My mother sold everything else, and didn't even tell me before she did so, or else I'd have bought some of her things.

      Reply
    13. Louise says

      March 02, 2015 at 3:02 pm

      Nothing beats a GREAT frittata Pam! Oh so versatile and good tasting too. I use my cast iron pan for frittatas too. My cast iron isn't as family heirloom as the cast iron dutch oven I have. I'm the fourth generation using it. I should share it one day:)

      I love the notion of the added egg whites, Pam. I must remember that for next time. I usually have a stash of egg whites around here lately. Good idea!

      Thank you so much for sharing, Pam...

      Reply
    14. Melanie | Melanie Makes says

      March 02, 2015 at 12:52 pm

      Hello, deliciousness! Love a good frittata and potato and chorizo are always a fabulous combo.

      Reply
    15. Patricia @ Grab a Plate says

      March 02, 2015 at 11:47 am

      I'm a frittata fan, too, and this one looks amazing! Love how golden it is on top. Nice to add the potatoes & chorizo for great flavor & heartiness!

      Reply
    16. Kirsten says

      March 02, 2015 at 8:31 am

      Pam,
      I have a giant stainless mixing bowl I inherited from my grandma-in-law and think of her every time I use it. Come to think of it, I also asked for--and received--my mom's nesting set of stainless mixing bowls when she was ready to downsize. I also think of mom's thumb slipping through the ring to hold the bowl steady when I use one.
      (This is not to say that I don't love my cast iron--I do think of my Japanese friend who decluttered and gave me my egg frying skillet, but I didn't know beans about the lady where I bought my 10 inch at a yard sale and my 12 inch is from the store)
      Back to the recipe at hand--I've been making quiche lately since I discovered the family likes it, but I'm ready to go back to me 'I can't make a pie crust to save my soul' frittata. This looks like a potential delivery device for kohlrabi . . .
      Thanks!

      Reply
    17. Jenn Peas and Crayons says

      March 02, 2015 at 8:02 am

      aww I love the idea of passing down kitchen heirlooms... My daughter will absolutely getting all my skillets and such! The recipe looks amazing, as always darling!

      Reply
    5 from 39 votes (38 ratings without comment)

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    Pam Greer from Sidewalk Shoes

    Hi, I'm Pam. I'm the person who plans whole vacations around where to eat and drink. Beautiful scenery is optional.

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