Eggs are such an inexpensive protein, why not enjoy them for dinner? I only used 2 tbls of oil and cooked the potatoes for 25 minutes rather than 10. Enjoyed this for dinner along with asparagus.
Chorizo and Potato Frittata
More From Allyou
Amount per serving
- Calories: 395
- Fat: 32g
- Saturated fat: 7g
- Protein: 14g
- Carbohydrate: 12g
- Fiber: 1g
- Cholesterol: 299mg
- Sodium: 525mg
- 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
- 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.
- 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.
- 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.
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