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    Home » Recipes » Appetizers

    Potato Chorizo Frittata

    Published: Feb 2, 2018 · Modified: Jul 12, 2023 by Cinde LittleThis post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    Potato Chorizo Frittata is a favourite in my house. If I was eating alone I might poach or scramble an egg, occasionally I'll make a breakfast hash. But to feed a crowd, or for a slightly more special occasion, I want a more substantial egg dish like a frittata.

    Contents show
    1 Frittata vs Tortilla
    2 Spanish Tapas
    3 PIN for later...
    4 Get The Tools
    5 More Egg Recipes
    6 Potato Chorizo Frittata
    6.1 Ingredients 1x2x3x
    6.2 Instructions
    6.3 Notes

    Frittata is an egg-based dish like a crustless quiche that is naturally gluten free. Usually cooked in a round pan it can have any combination of meat or vegetables. Vary it with each season and for the Christmas holidays use red and green vegetables for a beautiful breakfast.

    This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.

    Frittata vs Tortilla

    Frittata is an Italian egg based dish most often cooked in a round pan. In Spain the same dish is called a tortilla (yes really). Not to be confused with the corn tortillas of Mexico it is sometimes referred to as tortilla española.

    The methods vary but a little research tells me that frittata is more often cooked on the stove then finished in the oven where as tortilla is typically cooked on the stove. I've been using this method for years and we call it frittata, in your kitchen you can call it what ever you want.

    Spanish Tapas

    Frittata can be served like any egg dish for breakfast or brunch but it is also served as a tapa in Spain. Simply cut the cooked round into squares and put a toothpick in each piece. Set it on the table along with any or all of these for a Tapas Party.

    • Banderillas
    • Summer Rice Salad
    • Chorizo Stuffed Bacon Wrapped Dates
    • Meatballs in Almond Sauce
    • Shrimp in Garlic Sauce
    • Manchego Cheese and Quince Paste

    PIN for later...

    Potato Chorizo Frittata is perfect year round for breakfast, lunch or dinner and even cut in small pieces as an appetizer.

    Like everything it takes a little practice to cook a frittata perfectly every time. At first the idea of flipping the whole thing over onto a plate may sound intimidating. Once you’ve done it a few times it isn’t that hard. This process firms up the frittata and makes it easy to handle and cut.

    The advantage of this method is that you can make several of these. For a crowd make each one with a different combination of vegetables and meat. Cut them into small wedges so guests can try as many as they like.

    Get The Tools

    To serve this as an appetizer or tapa cut the whole frittata into 1-inch squares. Keeping the original shape place them on a pedestal tray, insert a toothpick into each square and you have an appetizer.

    Let me know in the comments below how the flipping process went and what your favourite egg dish is.


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    More Egg Recipes

    • Breakfast Power Bowl
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    Potato Chorizo Frittata for breakfast.

    Potato Chorizo Frittata

    Cinde Little
    Potato Chorizo Frittata is perfect to feed a crowd. It can be made in advance and served in wedges or in small squares as an appetizer.
    Print Recipe Pin Recipe
    Course Appetizer, Breakfast, morning food, tapas
    Cuisine Spanish
    Servings 6 people

    Ingredients
      

    • ¼ cup olive oil
    • 2 small potatoes, peeled and cut in small cubes
    • 6 eggs
    • ½ teaspoon salt
    • 1 small onion, chopped fine
    • 2 oz raw chorizo sausage, casing removed
    • ¼ cup diced Serrano ham or prosciutto
    • ¾ cup frozen peas, thawed

    Instructions
     

    • Heat 4 tablespoon olive oil in skillet and fry potatoes slowly until tender, they should not turn brown.
    • In a large bowl beat the eggs and salt. Set aside.
    • When the potatoes are cooked transfer them to a plate lined with paper towel. Reserve oil. Add potatoes to egg mixture.
    • Return 1 tablespoon of the reserved oil to the skillet and sauté onion until soft, about 5 minutes.
    • Add chorizo to skillet. Cook whole and cut into pieces, or crumble it with a wooden spoon. Cook until no longer pink, about 5 minutes.
    • Add ham and peas, cook for 2-3 minutes.
    • Add entire mixture to the eggs and let sit for 5 minutes.
    • Heat 2 tablespoon oil in a clean 10-inch skillet until it reaches the smoking point.
    • Pour the potato-egg mixture into the pan spreading it out quickly to cover the bottom of the pan. Turn the heat down to medium and shake the pan to prevent sticking. Cook until brown on the bottom, 4-6 minutes.
    • Put a 10-inch plate on top of the skillet and quickly turn it upside down. Add 1 tablespoon reserved oil to the pan and slide the egg mixture off the plate back into the pan. Cook until starting to brown on the bottom, 2-4 minutes.
    • Flip the eggs over again and cook for 1-2 minutes. Repeat, cooking another 1-2 minutes. This helps keep a good shape as it finishes cooking.
    • Transfer to a platter and cool. Cut in wedges and serve.

    Notes

    To serve as an appetizer or tapa, cut frittata into 1-inch squares. Keeping the round shape place on a pedestal tray, insert a toothpick into each square and serve.
    Keyword potato chorizo frittata
    Tried this recipe?Let us know how it was!

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    Cinde Little, Everyday Gluten Free Gourmet

    Welcome! I’m Cinde, a foodie who loves teaching people to cook and have fun in the kitchen. I know you can learn to make the foods you miss and create a gluten free lifestyle you love.

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