Potato and Chorizo Frittata
This tasty mixture of buttery potatoes, spicy chorizo, and eggs makes a great brunch that everyone will love.
Ingredients
- 3 tablespoons Land O Lakes® Butter in Half Sticks
- 7 ounces chorizo
- 2 small Yukon Gold potatoes, thinly sliced
- 1/3 cup chopped onion
- 8 eggs
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon chili powder
- 1/2 cup shredded Parmesan cheese
- Pico de gallo or salsa of your choice
- Avocado slices
Instructions
- Heat broiler.
- In an ovenproof (preferably cast-iron) skillet, on medium-high heat, add butter to melt and arrange sliced potatoes on a single layer and cook 3 minutes each side. Set aside on paper towel-lined plate to drain.
- In the same skillet, cook the chorizo by crumbling it and cooking for about 10 minutes. Add onion and cook for an additional 2 minutes.
- In a bowl, whisk eggs with salt and pepper and pour into skillet and lightly combine.
- Arrange potatoes on top and season with chili powder. Top with Parmesan cheese.
- Cook until sides are just beginning to set, 2 to 3 minutes.
- Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 4 minutes.
- Serve warm or at room temperature. Cut into wedges. Feel free to top frittata with salsa or avocado slices.
Notes
Serve the frittata with salsa and avocado slices, a side of crusty bread with butter, and don’t forget a strong cup of joe.
Nutrition
Calories: 306.43kcal, Carbohydrates: 10.45g, Protein: 17.67g, Fat: 21.18g, Saturated Fat: 9.78g, Cholesterol: 259.63mg, Sodium: 865.13mg, Potassium: 394.84mg, Fiber: 1.93g, Sugar: 0.67g, Vitamin A: 699.64IU, Vitamin C: 8.75mg, Calcium: 156.54mg, Iron: 4.03mg