Recipe: Spanish Chorizo Fritatta

28 Jun

I think we all have those days where you get home from work and stare into the fridge blankly wondering what you can throw together for dinner. Sometimes when that happens, I give up and break out a freezer meal (either homemade or an old standby like chicken fingers) but sometimes, that just won’t cut it because you want something real.

This is a recipe for one of those days.

Spanish Chorizo Fritatta
(based on Martha’s Tortilla Espanola)

1/2 cup extra virgin olive oil
3 large potatoes, diced in 3/4 inch pieces
1/4 medium onion, diced
salt & pepper
1/2 PC Spanish style chorizo (hot or mild), diced into bite sized pieces
7 large eggs, beaten
1 cup shredded cheddar cheese, optional

On medium-low, heat the oil in the bottom of a high sided non-stick frying pan. Add the potatoes (up to you whether you take the time to peel them or not) and the onion, salt & pepper and cook, covered for approximately 20 minutes stirring often until tender. Throw in the chorizo and let that cook for 3-4 minutes or until it starts getting fragrant. Salt & pepper the eggs before pouring overtop of the potato and egg mixture. Let it cook until the edges are set and the middle is only slightly runny, about 6 – 8 minutes.

Here’s the hard part – slide the whole thing out of the pan and on to a large plate. Then invert the pan over top of the plate and flip quickly so that the top of the fritatta is now in the bottom of the pan. Don’t worry if it doesn’t come out perfect – it’ll still taste great! Cook for another 3-4 minutes until done.

I like cheese with my eggs and potatoes so I decided to add some to the top at the end. Probably not very Spanish, but still very tasty. If you want to speed this dish up a bit, try popping the potatoes in the microwave for 5 minutes before chopping.

This is becoming a favourite in our house (anything with chorizo is a winner). Hope you like it as well!

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One Response to “Recipe: Spanish Chorizo Fritatta”

Trackbacks/Pingbacks

  1. Taste Test: V&V Supremo Chorizo | baconavecbacon - October 16, 2013

    […] far we’ve used it as a great ready-made filling for tacos and for a Mexican spin on this fritatta […]

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