Potato Frittata with chorizo

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slice of potato frittata on white place with lettuce and tomato. black frypan of frittata in the background

Potato frittata with chorizo is a tasty and satisfying meal.

Perfect for breakfast, lunch or dinner. Great for entertaining and you’ll love any leftovers!

What is a frittata?

Frittata is basically an Italian omelette. A frittata is usually quite substantial and can be served as a meal. In my childhood, frittata was one our usual meals along with minestrone and pasta. On a Friday night, being Catholic, mum made it with no meat just vegetables from the garden. Then on Monday, the leftover pasta from Sunday lunch became the basis for a delicious frittata. These are the sort of recipes that came out of la cucina povera – the poor kitchen and because of that; frittata is by nature very economical.

What is the difference between a Frittata and an Omelette

While both frittata and omelette are egg based they are really quite different. A frittata has the filling mixed in with the egg and is cut like a pie to serve multiple diners. However an omelette is usually made for just one person, much thinner than a frittata and often folded around fillings. Frittata of my childhood was never baked in the oven. However I find it easier after the initial cook to finish the frittata in the oven. This method ensures the bottom doesn’t burn before the egg is completely set.

frittata in a black pan with lettuce and tomatoe pieces in the centre viewed from above

Basic frittata ingredients.

Frittata starts very similarly to an omelette. You’ll need:-

  • eggs
  • a splash of milk
  • cheese
  • vegetables or meat of your choice

Ingredients needed for this Potato Frittata with Chorizo.

For this Potato Frittata with Chorizo you will need:-

  1. potato
  2. olive oil
  3. onion
  4. chorizo sausages
  5. eggs
  6. tasty cheese
  7. parmesan cheese
  8. parsley
  9. salt and pepper

How to make a basic frittata.

Once you know how to make a basic frittata, you will always be able to put together a nutritious meal quickly and easily with a variety of ingredients. When making Italian frittata it is best to use a non-stick pan. Mine measures 27.5cm (11 inches) across.

  • Frittata starts with a base of vegetables, meat or even leftovers such as pasta, roast chicken or leftover vegetable.
  • Cook raw vegetables or meat.
  • Beat together eggs with a splash of milk. Don’t overbeat or it will puff up too much and then fall.
  • Add cheese and herbs to the eggs.
  • Pour over whatever base you are using.
  • Cook gently on the stove top just until beginning to bubble and set on the sides.
  • Finish cooking in a preheated oven.

What if I don’t have an ovenproof, non-stick frypan?

You can use a well-seasoned pan of similar dimensions. However if none of your frypans are ovenproof simply transfer the cooked potato and chorizo mixture from Step 6 to an buttered, ovenproof baking dish. A good size would be 23 x 33cm (9 x 13 inch).

What if you don’t have access to an oven?

Traditionally, we would never have cooked the frittata in the oven. But I find this is easier. However, with no oven the frittata can be completely cooked on the stove top. After adding the egg, reduce the heat to low, cover with a lid and cooked gently until the egg is set. No need to flip to cook the other side – my mum would never have fiddled with a hot pan and plates to flip the frittata. The lid will trap the steam and create an oven, cooking the top of the frittata. Be sure to turn the heat to low and keep a close eye on it so that the bottom doesn’t burn.

Six images of the process of making potato frittata with chorizo

Potato Frittata is a great make-ahead meal.

Potato Frittata can be made ahead at different stages.

  1. Make ahead to Step 6. Have potatoes and chorizo mixture prepared. Refrigerate, well covered overnight or even a day or two in advance. When ready to complete the frittata proceed with Step 7 and finish cooking.
  2. Make ahead completely. Cool to lukewarm and refrigerate. When cold cover well with plastic wrap or other covering. The frittata will keep for a couple of days. Reheat in a low oven or eat cold.

Can Potato Frittata be frozen?

While I have never frozen frittata, I can’t see why it shouldn’t. Quiche freezes well and this is very similar.

Slice of potato frittata being lifted from pan

Potato Frittata with chorizo is such a versatile recipe. It can be eaten hot or cold which makes this frittata perfect for picnics or lunchboxes and busy households.

Baci,

Marcellina

 

 

Love eggs? Here’s a few more recipes for you to try!

Mini Ham and Spinach Frittatas
Zucchini Frittata 
Salmon Quiche from A Baking Journey
Bacon and Egg Galettes from It’s Not That Complicated
Shakshuka Eggs with Beans from Little Peeps Eats
Chilli Pasta with Fried Egg from Sprinkles and Sprouts
Bacon, Mushroom and Spinach Egg Cups from Kidgredients

 

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Potato Frittata with chorizo

  • 750 g potato
  • 2 tablespoon olive oil
  • 1 medium onion (finely chopped)
  • 250 grams chorizo sausages ((approx 2 chorizo) sliced)
  • 8 eggs
  • 1 cup tasty cheese
  • 1/3 cup parmesan cheese
  • 1/4 cup chopped parsley
  • 2 tablespoons milk ((optional))
  • salt and pepper to taste
  1. Preheat oven 180°C/350°F
  2. Peel, halve and thickly slice potatoes. Place in a microwave safe bowl, cover with water and microwave on high for 8 minutes or until just tender. Drain and reserve.
  3. In the meantime, heat oil in a large, oven proof, non-stick frypan ( my frypan measures 27.5cm/11inches across the top) over low/medium heat.
  4. Add the onion to the pan and fry for 5 minutes until softened but not coloured.
  5. Add sliced chorizo sausage. Fry for 5-8 minutes until the fat in the chorizo has rendered. You may want to carefully drain the fat if there is a lot.
  6. Add the potato and toss to combine. Fry the potato in the onion/chorizo for 3-5 minutes. The potato will absorb the flavours. Season with salt and pepper.
  7. In a large bowl, beat eggs. Then add grated tasty cheese, grated parmesan, chopped parsley, milk and salt and pepper to season.

  8. Pour egg mixture evenly over potatoes. Cook over gentle heat for 5 minutes until starting to bubble around the edges.
  9. Then put into the oven to complete cooking approx. 15-25 minutes.
  10. Frittata will be ready when you press into the middle and it’s firm; push the blade of a knife into the middle and no gooey egg sticks to the blade; the frittata will be browned and smell delicious.

Potato Frittata can be made ahead at different stages.

  1. Make ahead to Step 6. Have potatoes and chorizo mixture prepared. Refrigerate, well covered overnight or even a day or two in advance. When ready to complete the frittata proceed with Step 7 and finish cooking.
  2. Make ahead completely. Cool to lukewarm and refrigerate. When cold cover well with plastic wrap or other covering. The frittata will keep for a couple of days. Reheat in a low oven or eat cold.

No ovenproof, non-stick frypan?
Use a well-seasoned pan of similar dimensions. Or transfer the cooked potato and chorizo mixture from Step 6 to an buttered, ovenproof baking dish. A good size would be 23 x 33cm (9 x 13 inch).

What if you don’t have access to an oven?

Frittata can be completely cooked on the stove top. After adding the egg, reduce the heat to low, cover with a lid and cooked gently until the egg is set. Be sure to turn the heat to low and keep a close eye on it so that the bottom doesn’t burn.

 

The post Potato Frittata with chorizo appeared first on Marcellina In Cucina.


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