Chorizo Potato Frittata
This chorizo potato frittata is one of my favorite things to make when we have people over for brunch. It feeds a crowd, looks impressive right out of the oven, and honestly it’s not complicated at all. Spiced chorizo, crispy potatoes, and manchego cheese all in one skillet, then finished in the oven.
Why You’ll Love This
- One skillet meal that feeds the whole table
- Bold chorizo flavor makes every bite exciting
- Manchego cheese adds a nutty, slightly salty finish
- Impressive enough for company, easy enough for any morning
Ingredients
- 6 large eggs
- 1/2 lb chorizo, casings removed
- 2 medium potatoes, diced small
- 1/2 onion, diced
- 1/2 bell pepper, diced
- 1/2 cup shredded manchego cheese
- 1 tbsp olive oil
How to Make It
Preheat your oven to 400 degrees. Heat olive oil in an oven-safe skillet over medium-high and cook the diced potatoes for about 8 minutes until golden and crispy, then remove and set aside. In the same pan, cook the chorizo, onion, and bell pepper together for about 5 minutes until the chorizo is cooked through. Return the potatoes to the pan, spreading everything evenly. Whisk the eggs with a pinch of salt, pour over the chorizo mixture, and sprinkle manchego on top. Transfer to the oven and bake for 12-15 minutes until the eggs are set and the top is lightly golden.
An oven-safe skillet is essential for frittatas. I use a good stainless or cast iron skillet that goes seamlessly from stovetop to oven.
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Chorizo Potato Frittata
Ingredients
Method
- Preheat oven to 400F.
- Cook diced potatoes in olive oil over medium-high 8 minutes until golden. Set aside.
- Cook chorizo, onion, and bell pepper in same pan 5 minutes until cooked through.
- Return potatoes to pan and spread evenly.
- Whisk eggs with salt and pour over mixture. Top with manchego.
- Bake 12-15 minutes until eggs are set and top is lightly golden.
