This Potato and Chorizo Frittata makes for a great Frittata Friday option. Frittatas are in frequent rotation in our house and for good reason. By the end of the week, we start to get low on veggies from our CSA box and we need to use up all that’s left to prep for the next box pickup that following Sunday.
A Recipe That’s Great for Leftovers or Batch Prep
A frittata also makes for great leftovers! I love having weekend mornings open for slower starts and not worrying about what to make for breakfast. We are big fans of frittatas here and love the versatility—most vegetable types work well (e.g., potatoes, bell peppers, spinach or kale, mushrooms, leeks, onions). Lighten the egg mixture with egg whites for a protein packed breakfast option or add a splash of half and half for the days when a little decadence feels right.
We had a craving for chorizo and eggs the other day and I thought a frittata would be a great dish to use it; a generous portion of veggies and a balance with high-protein egg whites and this frittata fit the bill for what we love most about breakfast time.
Frittata Prep Made Easy
In a large non-stick skillet, melt butter or warm neutral cooking oil over medium heat. Add the onions and cook until they start to become translucent. Add the potatoes and bell peppers and cook until potatoes are fork tender and bell peppers are soft, about 6-8 minutes—stirring occasionally. Add the chorizo to cook through.
While the vegetables and chorizo cook, prep the egg mixture by vigorously whisking the whole eggs and eggs white together with the salt and pepper until the egg mixture looks foamy. Add the egg mixture to the skillet and stir briefly to incorporate. Allow mixture to set on low heat. If using cheese, sprinkle cheese across the top of frittata. Bake in 375 degree oven for 15-20 minutes until center of frittata is firm and cooked through.
Allow 5 minutes to cool before serving; frittata may deflate a little post-bake, but this is okay.
Garnish with cilantro, avocado slices, salsa, or crumbled cotija cheese.
More Frittata and Breakfast Ideas to Love
Try these seasonal frittatas and other breakfast dishes to level up your brunch game:
- Spinach, Tomato, and Squash Frittata
- Chard, Mushroom & Zucchini Frittata
- Breakfast Potatoes with Broccoli Greens, Zucchini, and Tomatoes
Potato and Chorizo Frittata
Ingredients
- 1/2 of a yellow onion finely diced
- 1 russet potato peeled and finely diced
- 2-3 green bell peppers seeded and finely chopped
- 1 tbsp. butter or neutral oil
- 6 oz. chorizo casing removed and diced into 1/2 inch pieces
- 4 large eggs
- 1 and 1/2 cup egg whites
- 1/2 tsp. salt
- 1/4 tsp ground black pepper
- Optional: 1/4 shredded cheese think blend of Monterey Jack, cheddar, quest asadero
Instructions
- Preheat oven to 375 degrees.
- In a large non-stick skillet, melt butter or warm neutral cooking oil over medium heat. Add the onions and cook until they start to become translucent. Add the potatoes and bell peppers and cook until potatoes are fork tender and bell peppers are soft, about 6-8 minutes—stirring occasionally. Add the chorizo to cook through.
- While the vegetables and chorizo cook, prep the egg mixture by vigorously whisking the whole eggs and eggs white together with the salt and pepper until the egg mixture looks foamy. Add the egg mixture to the skillet and stir briefly to incorporate. Allow mixture to set on low heat. If using cheese, sprinkle cheese across the top of frittata. Bake in 375 degree oven for 15-20 minutes until center of frittata is firm and cooked through.
- Allow 5 minutes to cool before serving; frittata may deflate a little post-bake, but this is okay.
- Garnish options: cilantro, avocado slices, salsa, cotija cheese.