Potato Chorizo Frittata for breakfast.

Description

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.

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.

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.


Yes, I need 29 Tips For Cooking with Gluten Free Flour.

Yes, I need 29 Tips For Cooking with Gluten Free Flour.

New to gluten free? Ready to learn more? Check out our virtual and in-person Cooking Classes.



More Egg Recipes

Potato Chorizo Frittata

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.
Author: Cinde Little
Course: Appetizer, Breakfast, morning food, tapas
Cuisine: Spanish
Keyword: potato chorizo frittata
Servings: 6 people

Ingredients

  • ¼ cup olive oil
  • 2 small potatoes, peeled and cut in small cubes
  • 6 eggs
  • ½ tsp 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 Tbsp 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 Tbsp 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 Tbsp 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 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.
  • 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.
  • 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.
Tried this recipe?Let us know how it was!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Ingredients

Directions