Chorizo Frittata
Chorizo Frittata
This frittata is easy and delicious for a casual weekend morning, especially to share among friends. Alternatively, you can leave off the greens and make it for a late weekend night (let’s be honest, no one eats vegetables at 2 a.m.). But, if you do find yourself making this at a reasonable hour, the tangy salad cuts the spicy fattiness of the chorizo, and both are made infinitely more delicious by the addition of big chunks of creamy potato.
Ingrediënten
Serves 8 to 10
- 12 ounces Yukon gold potatoes peeled, halved, and cut into ¾-inch slices
- Salt
- 8 ounces fresh chorizo
- ¼ cup plus 1 tablespoon extra-virgin olive oil
- 5 eggs
- ½ teaspoon espelette pepper or red pepper flakes
- 1 teaspoon freshly ground black pepper
- Handful of small delicate greens
- Classic Vinaigrette
Instructies
- Preheat your oven to 375°F.
- In a large pot, cover the potatoes with cold water.
- Bring to a simmer on high heat.
- Add a pinch of salt, turn down the heat to medium, and simmer, uncovered, until the potatoes have cooked through, about 15 minutes.
- Drain and set aside to cool to room temperature.
- Meanwhile, in a small pan on medium heat, stir together the chorizo and 1 tablespoon of the olive oil.
- Use a wooden spoon to stir and break up the chorizo until it’s cooked through, about 10 minutes.
- Set aside to cool to room temperature.
- In a large bowl, gently whisk the eggs until just combined.
- Add the chorizo, potatoes, espelette pepper, 1 teaspoon salt, and the black pepper and stir to combine.
- Heat the remaining ¼ cup olive oil in a medium oven-safe pan on high heat.
- When the oil begins to smoke, pour the egg mixture into the pan and cook, shaking the pan occasionally to prevent the eggs from sticking, until the eggs begin to crisp around the edges.
- Turn down the heat to medium and cook for 5 minutes, then put the pan in your oven.
- Bake until the center no longer jiggles when you shake it, 7 to 10 minutes.
- Remove the pan from your oven and set aside for 10 minutes to allow the eggs to set.
- Place your serving plate upside down on top of the pan.
- Flip the pan over so the crispy side of the frittata is facing up.
- Set the frittata aside to cool to room temperature.
- Meanwhile, in a small bowl, dress the greens with a very small amount of the vinaigrette.
- To serve, slice the frittata like a pizza and scatter the salad over the top.
