Chorizo Potato Frittata Recipes

Steps:

• Preheat oven to 400°F.
• Heat a 12-inch, nonstick, oven-safe skillet over medium-high heat.
• Add EVOO and chorizo, and cook until the chorizo is crispy, about 3 minutes.
• Add the sliced potatoes and onions, and continue to cook, stirring frequently for about 5 minutes (until the potatoes are tender).
• Add the garlic and continue to cook for 1 minute.
• Beat eggs together with half-and-half then whisk in the salt and pepper.
• Pour the eggs over the filling and let the eggs set.
• Using a spatula, raise eggs off the bottom of the skillet, allowing more of the liquid egg to settle.
• When the frittata has set, sprinkle with the cheese and transfer to the oven.
• Cook for 10-12 minutes until top is deep golden brown.
• Remove and let stand 5 minutes.
• Garnish with parsley, if desired,then cut into wedges and serve.
• Enjoy! ;).

Steps:

• Cook the potatoes in a small pan of boiling water for 10-15 mins until tender. Drain, then leave to steam-dry and cool.
• Heat the oven to 180C/160C fan/gas 4. Line a six-hole muffin tin with paper or silicone cases. Tip the eggs, chorizo, peas, parsley and some seasoning into a large bowl. Slice the cooled potatoes into rounds that are the thickness of a £1 coin, and add these to the bowl. Mix gently.
• Spoon the mixture into the cases, ensuring each has some of the potato, chorizo and peas. Sprinkle the cheese on top and bake for 15-20 mins until golden and set in the middle. Check the frittatas are set by shaking the tin gently - there should be no wobble. Leave to cool slightly and eat warm, or cool completely and chill for up to 24 hrs.

Steps:

• 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 tablespoon of oil, reserving 2 teaspoons, and add onion and chorizo to pan. Raise heat to medium-hiigh and cook, breaking apart 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 teaspoon 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 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.

Steps:

• Put potatoes in a saucepan and cover with water.
• Boil for 4 minutes or until tender; drain and cool slightly.
• In a mixing bowl, whisk together the eggs, salt and pepper; add 1/4 cup cheese and set aside.
• In a large non-stick, broiler-proof skillet, heat the oil over medium heat;.
• Add sausage and cook, stirring constantly for about 3 minutes.
• Add onion, garlic and bell pepper and saute until soft, about 4 minutes.
• Add potatoes to the pan and continue to cook until golden brown, about 4 minutes.
• Stir in egg mixture and mix well.
• Cover, reduce heat to low; cook until the eggs are almost set, about 10 minutes.
• Preheat broiler.
• Sprinkle frittata with remaining cheese.
• Place frittata under the broiler and cook until top is set and starts to brown, about 3 minutes.
• Place a large serving plate over the pan, and carefully invert to turn out the frittata or serve right from the pan.

Steps:

• Heat oven to 350°F.
• Cook chorizo in large nonstick skillet over medium heat, stirring frequently, until done. Drain, reserving 1 Tbsp. drippings in skillet. Spoon chorizo into 9-inch pie plate sprayed with cooking spray.
• Add potatoes to reserved drippings; cook, stirring frequently, 4 min. Add peppers and onions; cook, stirring constantly, 2 min. or until peppers are crisp-tender. Add water; cover. Cook 3 min. (Do not stir.)
• Spoon potato mixture evenly over chorizo.
• Whisk eggs and sour cream until blended; pour over potato mixture. Top with cheese.
• Bake 35 to 40 min. or until knife inserted in center comes out clean.

Steps:

• Heat oven to 375ºF.
• Cook chorizo in large skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add potatoes and onions to reserved drippings; cook 6 to 8 min. or until potatoes are browned, stirring occasionally. Stir in chorizo, cilantro and pepper. Spoon into 9-inch square pan sprayed with cooking spray.
• Beat cream cheese spread and eggs in medium bowl with whisk until blended. Gradually stir in milk; pour over mixture in pan.
• Bake 45 min. or until center is set and top is lightly browned.