This recipe came to be because of a cooking accident. Fortunately it turned into a very good thing!
I have a really good deal going when I visit my parents. Before I head home I will send my mom some menu ideas along with a grocery list. Usually by the time I get there everything is purchased and put away. How fabulous is that?? My mom thinks it is a pretty good deal too because I do most of the cooking. Everyone wins.
Recently I asked my mom to buy chorizo for an appetizer I wanted to try. I guess I didn’t think to tell her to get Spanish chorizo instead of Mexican. Once we realized this we were about 20 miles from the closest grocery store. How different could they really be? Well, it turns out they are very different. My goal was to slice the chorizo and grill it, but you cannot do that with Mexican chorizo. It is more of the crumbly bulk sausage variety.
So now I had some cooked chorizo that needed to be used. We didn’t have much else in the house, but did have eggs and potatoes. A frittata! There is a chance that this is actually more like a Spanish Tortilla, but honestly I don’t understand the difference, so I am calling it a frittata. I am including this picture against my better judgment. I know it is so far from being pretty, but it is nice to get an idea of what the entire recipe looks like. Right?
We all loved this. It was super hearty and great as a main course for dinner. I used Manchego cheese but you could use whatever favorite cheese you have on hand. The chorizo has a kick, but this dish is great topped with a little (or a lot of) sriracha sauce. I love that stuff.
Chorizo and Potato Frittata
Lindsay at Perfecting the Pairing
· 6-8 red/new potatoes, cut into one inch cubes
· 12 oz Mexican chorizo
· 1 onion, chopped
· 1 red bell pepper, chopped
· 3 cloves garlic, chopped
· 12 eggs
· 1 tsp salt
· 1 tsp pepper
· ¼ cup chopped parsley or cilantro
· 1 cup shredded manchego cheese, divided (you could use any favorite cheese)
Preheat the oven to 450 degrees F.
Cook the cubed potatoes in boiling water until they are fork tender. Drain the potatoes and set aside.Meanwhile, break up the chorizo sausage in a large, ovenproof, skillet over medium heat. Sauté until cooked through. Drain off any excess grease. Add the chopped onion and red pepper. Sauté until the vegetables start to soften, about five minutes. Add the chopped garlic and cook until the vegetables are cooked through, about another five minutes. Stir in the potatoes.
In a large bowl whisk the eggs, salt, pepper, and cilantro. Pour the egg mixture over the skillet and stir gently with a rubber spatula. Pull back the sides of the egg to let the uncooked eggs run to the bottom of the skillet. Once the eggs are about 80% cooked add in ¾ cup of the shredded cheese. Stir to combine. Once the eggs are mainly set with just a little left to cook, smooth out the top of the mixture and top with the remaining cheese. Bake in the oven for 5-10 minutes, until the eggs are completely set and the top is browned