Chorizo-Potato Frittata and Green Salad

October 2009
Chorizo-Potato Frittata and Green Salad

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Makes: 4 servings

Prep: 10 mins

Cook: 45 mins

  • 1/4 cup extra-virgin olive oil
  • 1 3 ounce package  smoked chorizo, halved lengthwise and thinly sliced crosswise
  • 1/2 red onion, cut into small cubes
  • Salt and pepper
  • 1 red bell pepper, cut into small cubes
  • 1 yellow-fleshed potato (about 1/2 pound), such as yukon gold, peeled and cut into small cubes
  • 6 large eggs, beaten
  • 1/4 ounce cheese, coarsely shredded
  • 2 teaspoons balsamic vinegar
  • 4 ounces mixed greens
  1. Preheat the oven to 375 degrees . In a medium ovenproof skillet, heat 1 tablespoon olive oil over medium heat. Add the chorizo and cook, stirring, until browned, 6 to 8 minutes. Using a slotted spoon, transfer the chorizo to a bowl. Add the onion to the skillet, season with salt and pepper and cook until softened, 6 to 8 minutes. Stir in the bell pepper and cook until crisp-tender, 3 to 4 minutes; add the onion and bell pepper to the chorizo. Add 2 tablespoons olive oil to the skillet. Add the potato, season with salt and pepper and cook, stirring occasionally, until golden, about 8 minutes. Stir in the chorizo mixture, eggs and two-thirds of the mozzarella; season with salt and pepper. Cook, undisturbed, until the bottom sets, about 2 minutes. Transfer the skillet to the oven and bake until the center is just set, 6 to 8 minutes.
  2. Preheat the broiler. Sprinkle the remaining mozzarella on top of the frittata and broil until the cheese is golden, about 2 minutes. Let rest for 5 minutes before slicing.
  3. Meanwhile, in a large bowl, whisk together the vinegar and remaining 1 tablespoon olive oil. Add the greens and toss; season with salt and pepper. Serve with the frittata.
  • Freeze the cheese for 15 minutes for easy grating--just don't forget about it!
Tip Veg out!
  • Skip the chorizo and brown an 8-ounce package of sliced mushrooms in 2 tablespoons extra-virgin olive oil before proceeding with the onion.
  • Slice frittata leftovers 1/2 inch thick. Spread hot-sauce-spiked mayonnaise on a split croissant. Fill with the frittata slices, crisp bacon and spinach leaves.