Chorizo and Potato Frittata

By lorik

Be sure to use Spanish-style chorizo, which is dry-cured and needs only to be heated through. This frittata can also be served warm or at room temperature. When paired with a salad, it can serve as a meal.

Ingredients

• 12 12 12 large eggs
• 1/3 1/3 1/3 cup whole milk
• Salt
• 1 1 1 tablespoon extra-virgin olive oil
• 1 1 1/2-inch pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
• 1/4 1/4 1/4 teaspoon ground cumin
• 6 6 1/4-inch ounces Spanish-style chorizo sausage, cut into 1/4-inch pieces
• 3 3 3 tablespoons water
• 1 1 1 teaspoon sherry vinegar
• 1/2 1/2 1/2 cup chopped fresh cilantro

Details

Servings 4
Adapted from cooksillustrated.com

Preparation

Step 1

1
tablespoon extra-virgin olive oil
1
pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
¼
teaspoon ground cumin
6
ounces Spanish-style chorizo sausage, cut into 1/4-inch pieces
3
tablespoons water
1
teaspoon sherry vinegar
½
cup chopped fresh cilantro

i
Nutritional Information


From The Shop


1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, and 1/2 teaspoon salt in bowl until well combined.

2. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add potatoes, cumin, and 1/4 teaspoon salt; cook, stirring frequently, until half of potatoes are lightly browned, 8 to 10 minutes. Add chorizo, water, and vinegar; continue to cook, stirring constantly, until no water remains in skillet, about 1 minute longer.

3. Add cilantro and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, about 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.

Calories 539 Cholesterol 597 mg Fat 34 g Sodium 800 mg Saturated 11 g Carbs 22 g Trans 0 g Dietary Fiber 2 g Monounsaturated 15 g Sugar 2 g Polyunsaturated
4 g Protein 32 g