SPANISH CHORIZO AND POTATO FRITTATA
A spicy way to start your morning, try this cheesy chorizo and potato frittata. It has heaps of cheddar cheese and savory Spanish sausage.
Provided by Katherine and Eddie D'Costa
Categories Eggs
Time 45m
Number Of Ingredients 12
Steps:
- In a medium-size stockpot, add 2 cups water and bring to a boil.
- Reduce heat to medium. Add diced red potatoes and boil for 5 minutes.
- Strain water and set potatoes aside to cool.
- Crack eggs into a large bowl and whisk until fully incorporated and frothy, about 2 minutes. Set aside.
- Preheat oven to 350°F.
- Place a medium-sized, oven-safe saute pan over medium heat and add the olive oil. Wait 1 minute, or until oil is hot.
- Add ground chorizo and garlic. Reduce heat to low, and stir occasionally for about 4 minutes.
- Add potatoes and butter. Stir until butter melts completely.
- Stir in salt and pepper, then remove from heat.
- Add eggs, half-and-half, sharp cheddar, and scallions. Gently stir until all ingredients are fully incorporated. Let sit for 2 minutes.
- Place in oven for 8-10 minutes, or until the edges start to brown and the center is cooked through.
- Allow to cool in the pan for 10 minutes before slicing and serving.
Nutrition Facts : ServingSize 1 large slice, Calories 483 calories, Sugar 1.5 g, Sodium 2519.9 mg, Fat 37.1 g, SaturatedFat 14.3 g, TransFat 0.2 g, Carbohydrate 9.3 g, Fiber 0.8 g, Protein 27.1 g, Cholesterol 431.5 mg
POTATO FRITTATA
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Pat dry the potatoes and onions.
- In a large, nonstick skillet set over moderate heat, heat 2 tablespoons of the oil until hot. Add the potatoes and salt and pepper and cook, stirring, for 1 minute. Add the onion and cook, stirring occasionally, until golden brown and just tender. Transfer to a plate.
- In a bowl, combine the eggs, Locatelli-Romano, and salt and pepper. Add the vegetable mixture and gently stir to combine.
- Add 1 to 2 tablespoons of oil to the skillet and heat it over moderate heat until hot. Add the vegetable and egg mixture and cook it over moderately low heat until golden brown and set on the underside. Invert a plate over the skillet and flip the frittata onto the plate.
- Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set.
- Transfer to a plate and cut into wedges. Sprinkle with parsley.
POTATO CRUSTED FRITTATA
This new take on a frittata uses Betty Crocker® Potatoes to create a delicious crispy crust.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Make potatoes as directed on box, using ovenproof 10-inch nonstick skillet.
- Meanwhile, in another 10-inch nonstick skillet, cook mushrooms, onion and bell pepper over medium-high heat about 5 minutes, stirring frequently, until vegetables start to soften.
- When potatoes are done, sprinkle with cooked vegetables and cheese. In medium bowl, beat eggs and cream with whisk; pour on top.
- Bake about 20 minutes or until eggs are set. Loosen around side of frittata. Carefully turn upside down onto platter, and cut into wedges.
Nutrition Facts : Calories 290, Carbohydrate 20 g, Cholesterol 235 mg, Fat 2 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 3 g, TransFat 0 g
POTATO AND CHORIZO CASSEROLE
I love the smoky flavor chorizo gives this dish, but I've also made it with Italian sausage and substituted an Italian blend cheese for the Mexican cheese. Or you can use cream of mushroom soup and fresh mushrooms for a vegetarian option. -Ana Beteta, Aberdeen, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.
Nutrition Facts : Calories 316 calories, Fat 20g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 611mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
CHORIZO-POTATO FRITTATA
Make and share this Chorizo-Potato Frittata recipe from Food.com.
Provided by Mommy Diva
Categories One Dish Meal
Time 25m
Yield 6 wedges
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Heat a 12-inch, nonstick, oven-safe skillet over medium-high heat.
- Add EVOO and chorizo, and cook until the chorizo is crispy, about 3 minutes.
- Add the sliced potatoes and onions, and continue to cook, stirring frequently for about 5 minutes (until the potatoes are tender).
- Add the garlic and continue to cook for 1 minute.
- Beat eggs together with half-and-half then whisk in the salt and pepper.
- Pour the eggs over the filling and let the eggs set.
- Using a spatula, raise eggs off the bottom of the skillet, allowing more of the liquid egg to settle.
- When the frittata has set, sprinkle with the cheese and transfer to the oven.
- Cook for 10-12 minutes until top is deep golden brown.
- Remove and let stand 5 minutes.
- Garnish with parsley, if desired,then cut into wedges and serve.
- Enjoy! ;).
Nutrition Facts : Calories 380.2, Fat 26.3, SaturatedFat 8.1, Cholesterol 438.3, Sodium 791.9, Carbohydrate 14.8, Fiber 1.4, Sugar 1.5, Protein 20.4
SWEET POTATO AND CHORIZO FRITTATA
Discover your new favorite frittata with this Sweet Potato and Chorizo Frittata recipe. Made with Mexican chorizo, sweet potatoes, green onion, eggs and more, this sweet potato and chorizo frittata will be a new family favorite.
Provided by My Food and Family
Categories Breakfast Eggs
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cook chorizo in large nonstick skillet over medium heat, stirring frequently, until done. Drain, reserving 1 Tbsp. drippings in skillet. Spoon chorizo into 9-inch pie plate sprayed with cooking spray.
- Add potatoes to reserved drippings; cook, stirring frequently, 4 min. Add peppers and onions; cook, stirring constantly, 2 min. or until peppers are crisp-tender. Add water; cover. Cook 3 min. (Do not stir.)
- Spoon potato mixture evenly over chorizo.
- Whisk eggs and sour cream until blended; pour over potato mixture. Top with cheese.
- Bake 35 to 40 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 160 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
CHORIZO-POTATO FRITTATA
Kick off brunch in the best way with this Chorizo-Potato Frittata. Just like a baked omelet, we love the spicy chorizo flavors mellowed by creamy potato.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Cook chorizo in large skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add potatoes and onions to reserved drippings; cook 6 to 8 min. or until potatoes are browned, stirring occasionally. Stir in chorizo, cilantro and pepper. Spoon into 9-inch square pan sprayed with cooking spray.
- Beat cream cheese spread and eggs in medium bowl with whisk until blended. Gradually stir in milk; pour over mixture in pan.
- Bake 45 min. or until center is set and top is lightly browned.
Nutrition Facts : Calories 280, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 185 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
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- Preheat oven to 350°F. In an 8-inch ovenproof skillet, warm olive oil over medium-low heat. Add potatoes in a single layer and cook, turning once, until just tender and lightly browned, 10 minutes.
- Transfer potatoes to a plate with a slotted spoon. Pour off all but 1 Tbsp. of oil, reserving 2 tsp., and add onion and chorizo to pan. Raise heat to medium-high and cook, breaking apart chorizo with a wooden spoon, until onion is translucent and chorizo is cooked through, 5 minutes. Transfer to plate with potatoes. Pour reserved 2 tsp. oil back into skillet and swirl to coat.
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