Spinach Chorizo Frittata Recipe Recipe For Potato

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SPANISH CHORIZO AND POTATO FRITTATA



Spanish Chorizo and Potato Frittata image

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

2 cups water
2 medium red potatoes, diced (about 1 cup)
8 large eggs
1 tablespoon extra virgin olive oil
1 cup semicured Spanish chorizo, casing removed (about 6 ounces)
1 large clove garlic, minced (about 1 tablespoon)
1 tablespoon unsalted butter
1 teaspoon coarse Kosher salt (or to taste)
1/2 teaspoon ground black pepper
2 tablespoons half-and-half
1/2 cup shredded sharp cheddar cheese (about 2 ounces)
3 tablespoons thinly sliced green scallions, white and green parts (1-2 large)

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, HAM, CHORIZO & SPINACH FRITTATA



Potato, Ham, Chorizo & Spinach Frittata image

Make and share this Potato, Ham, Chorizo & Spinach Frittata recipe from Food.com.

Provided by Sonya01

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 chorizo sausage, thinly sliced
800 g potatoes, peeled, cut into 4cm pieces (coliban (washed)
100 g sliced ham, quartered
100 g baby spinach leaves
6 eggs
4 green shallots, ends trimmed, thinly sliced
1 bunch rocket, ends trimmed, washed, dried
1 bunch fresh chives, cut into 5cm lengths
30 g shaved parmesan cheese

Steps:

  • Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain.
  • Heat a 22cm-diameter (base measurement) non-stick frying pan over medium-high heat. Add the chorizo and cook, turning occasionally, for 3-4 minutes or until golden. Transfer to a plate.
  • Add potato to pan and cook, turning occasionally, for 3-4 minutes or until golden brown. Return the chorizo to pan along with the ham and spinach and cook, tossing, for 1-2 minutes or until spinach wilts.
  • Preheat grill on high. Whisk together the eggs and shallot in a small bowl. Season with salt and pepper. Pour the egg mixture into the pan. Reduce heat to low and tilt the pan slightly to evenly distribute the egg. Cook for 4-5 minutes or until the frittata is set around the edge but still runny in the centre. Place the pan under the grill and cook for 3-4 minutes or until golden brown and just set.
  • Combine rocket, chives and parmesan in a bowl. Cut frittata into wedges. Serve with rocket salad.

Nutrition Facts : Calories 441.1, Fat 15.3, SaturatedFat 5, Cholesterol 233.4, Sodium 561.4, Carbohydrate 50.1, Fiber 16.6, Sugar 11.4, Protein 35.3

SWEET POTATO, SPINACH AND MEXICAN CHORIZO SOUP



Sweet Potato, Spinach and Mexican Chorizo Soup image

A pot of soup steaming away on the stove is a great way to chase away the chill. You can substitute any other kind of fresh sausage for the chorizo in this soup, like a spicy Italian sausage or even breakfast sausage, although you might want to spice the broth up with some red chile flakes if you use a mild one. This soup comes together quickly once you brown the sausage-basically just put everything in the pot and let the heat do its magic. A generous amount of chopped cilantro at the end adds amazing flavor.

Provided by Alejandra Ramos

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 large onion, diced
2 pounds fresh Mexican chorizo sausage, removed from casings
2 teaspoons smoked Spanish paprika
2 large sweet potatoes, cut into 1/2-inch cubes (not peeled)
1/4 cup tomato paste
12 cups low-sodium chicken broth
1/2 pound baby spinach
1 bunch cilantro, coarsely chopped
Juice of 1 large lime
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oil in a large pot over medium heat and cook the onions, stirring, until translucent. Add the chorizo and cook until browned. Add the paprika, sweet potatoes and tomato paste and stir until everything is coated. Add the chicken broth, raise the heat, and bring to a boil. Lower the heat and simmer, uncovered, until the potatoes are tender, about 20 minutes.
  • Stir in the spinach and cilantro and cook for an additional minute. Stir in the lime juice, season to taste with salt and pepper and serve.

SPINACH AND POTATO FRITTATA



Spinach and Potato Frittata image

This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.

Provided by Cheryl Leiser Harding

Categories     Breakfast and Brunch     Potatoes

Time 30m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
⅓ cup milk
½ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
  • In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 28.7 g, Cholesterol 197 mg, Fat 13.1 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 4.4 g, Sodium 175.4 mg, Sugar 3.1 g

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