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!
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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.
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!
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
- 4 eggs
- 2 egg whites extra
- 1 1/4 cups milk
- kosher salt and fresh ground black pepepr
Potato and Chorizo variation
- 2 yukon gold potatoes peeled and diced
- 1/2 cup dried chorizo sausage cubed
- 1/2 cup Mexican cheese shredded
- 2 tablespoons fresh parsley chopped, optional
- Olive oil
- 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.
Looking for more frittata recipes: