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.
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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.