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| What a wonderful combination with the perfect level of spice that you can serve hot, warm, or at room temperature any time of day... |
Prep: 15 mins. |
Cook 25 mins.
INGREDIENTS:
2 large russet potatoes, peeled and cut into ½” cubes
2 tablespoons olive oil
1/2 onion, chopped
kosher salt and ground pepper
1 (10 oz.) roll of chorizo sausage (cut into small chunks)
2 garlic cloves, minced
6 eggs
2/3 cup milk
2 green onions, chopped
1 jarred roasted red pepper, chopped
1 cup cheddar cheese, shredded
2 tablespoons fresh parsley, chopped
METHOD:
Preheat the oven to 350 degrees. Spray a 10" baking dish with oil, and set aside.
Bring a medium pot of water to a boil, and add the potato cubes and cook until they are just tender, about 6 to 8 minutes. Drain and reserve.
Meanwhile, in a medium nonstick saute pan, heat the olive oil to medium-high heat and add the onions, and cook just until translucent. Drop in the sliced chorizo and the garlic and cook until the sausage starts to brown. Remove the pan from heat.
In a large bowl, beat the eggs until they are light yellow in color, and stir in the milk, add the shredded cheddar, and stir in the milk, adding salt and black pepper to taste, and then pour the chorizo mixture from the skillet, including the par-cooked potatoes into the bowl and fold gently to combine. Pour into prepared baking dish, and top with green onions, and chopped roasted red pepper, and parsley.
Bake in oven for about 25 minutes. Remove and let the frittata set in the baking dish for 10 minutes before cutting. Slice into 4 diamond wedges and arrange on serving plates. - Enjoy!
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Tip: I like to serve this frittata with a crisp garden salad, drizzled with a nice vinaigrette.
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