6 Servings

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Substitution solution

July 06, 2016
I had russet potatoes, vegetable oil (used a thin layer in the pan, not much for measuring) and 225 g Spanish chorizo cubed. My fussy 16 year old son liked it, even with the onion. Very smokey and tasty. Great recipe for a first time frittata attempt.

ChefAmandaLynn's Review

March 06, 2012
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.

gulickgurl's Review

August 17, 2010
Made this tonight and it came out just ok. I cooked the potatoes much longer than the recipe called for and they still weren't "tender". Still had a crisp to them. Didn't seem to solidify up very well. But the flavor was good. I might make some alterations if I make it again and put in more egg or something.