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Chorizo and Potato Frittata

Yield

6 Servings

Ingredients

  • 1/2 cup olive oil
  • 3 medium Yukon gold potatoes, peeled, cut into 1/2-inch cubes (about 2 cups)
  • 1 small onion, diced
  • 1 link Mexican chorizo sausage (about 4 oz.), removed from casing
  • 8 large eggs
  • Salt and pepper

Nutrition Information

  • calories 395
  • fat 32 g
  • satfat 7 g
  • protein 14 g
  • carbohydrate 12 g
  • fiber 1 g
  • cholesterol 299 mg
  • sodium 525 mg

How to Make It

  1. Preheat oven to 350°F. In an 8-inch ovenproof skillet, warm olive oil over medium-low heat. Add potatoes in a single layer and cook, turning once, until just tender and lightly browned, 10 minutes.

  2. Transfer potatoes to a plate with a slotted spoon. Pour off all but 1 Tbsp. of oil, reserving 2 tsp., and add onion and chorizo to pan. Raise heat to medium-high and cook, breaking apart chorizo with a wooden spoon, until onion is translucent and chorizo is cooked through, 5 minutes. Transfer to plate with potatoes. Pour reserved 2 tsp. oil back into skillet and swirl to coat.

  3. Whisk eggs with salt and pepper until well combined. Stir in potato mixture and pour back into skillet. Reduce heat to medium-low and cook until egg begins to set but top remains soft, about 8 minutes. Transfer pan to oven and cook until top of frittata is set, 5 to 8 minutes longer. Remove from oven and let stand 5 minutes, then run a knife around edge of pan to loosen. Cut into slices and serve warm or at room temperature.