Potato Chorizo Frittata for breakfast.

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Potato Chorizo Frittata is a favourite in my house. If I was eating alone I might poach or scramble an egg, occasionally I will make a breakfast hash. To feed a crowd, or for a slightly more special occasion, you need a more substantial egg dish like this.

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 be sure to use red and green vegetables for the Christmas holidays.

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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.

Like everything it takes a little practice to cook perfectly every time. For me, this is the perfect method. 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.

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

Let me know in the comments below how the flipping process went.

Ingredients

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

Directions

1
Heat 4 Tbsp olive oil in skillet and fry potatoes slowly until tender, they should not turn brown.
2
In a large bowl beat the eggs and salt. Set aside.
3
When the potatoes are cooked transfer them to a plate lined with paper towel. Reserve oil. Add potatoes to egg mixture.
4
Return 1 Tbsp of the reserved oil to the skillet and sauté onion until soft, about 5 minutes.
5
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.
6
Add ham and peas, cook for 2-3 minutes.
7
Add entire mixture to the eggs and let sit for 5 minutes.
8
Heat 2 Tbsp oil in a clean 10-inch skillet until it reaches the smoking point.
9
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.
10
Put a 10-inch plate on top of the skillet and quickly turn it upside down. Add 1 Tbsp 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.
11
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.
12
Transfer to a platter and cool. Cut in wedges and serve.
13
To serve as an appetizer or tapa cut into 1-inch squares. Keeping the round shape place on a pedestal tray, insert a toothpick into each square and serve.

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Ingredients

Directions
  • 4 Tbsp olive oil
  • 2 small potatoes, peeled and cut in small cubes
  • 6 eggs
  • ½ tsp salt
  • 1 small onion, chopped fine
  • 2 oz chorizo sausage, casing removed
  • ¼ cup diced Serrano ham or prosciutto
  • ¾ cup frozen peas, thawed
  1. Heat 4 Tbsp olive oil in skillet and fry potatoes slowly until tender, they should not turn brown.
  2. In a large bowl beat the eggs and salt. Set aside.
  3. When the potatoes are cooked transfer them to a plate lined with paper towel. Reserve oil. Add potatoes to egg mixture.
  4. Return 1 Tbsp of the reserved oil to the skillet and sauté onion until soft, about 5 minutes.
  5. 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.
  6. Add ham and peas, cook for 2-3 minutes.
  7. Add entire mixture to the eggs and let sit for 5 minutes.
  8. Heat 2 Tbsp oil in a clean 10-inch skillet until it reaches the smoking point.
  9. 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.
  10. Put a 10-inch plate on top of the skillet and quickly turn it upside down. Add 1 Tbsp 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.
  11. 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.
  12. Transfer to a platter and cool. Cut in wedges and serve.
  13. To serve as an appetizer or tapa cut into 1-inch squares. Keeping the round shape place on a pedestal tray, insert a toothpick into each square and serve.