Potato and Chorizo Frittata
Courtesy of the Egg Farmers of OntarioInspired by the Spanish tortilla, this simple skillet frittata can be served for brunch or a light meal. Serve with a green salad.
Ingredients
- ⅛ cup olive oil
- 1 ½ cups frozen hash browns
- 6 ¼ oz dry-cured chorizo sausage casing removed and cubed
- ½ cup sweet red pepper diced
- 1 tsp dried rosemary
- ⅓ tsp regular or smoked paprika
- ¼ tsp onion powder
- 6 eggs
- ¼ tsp garlic powder
- ¼ tsp salt and pepper
Instructions
- Pre-heat oven to 350°F (180°C).
- In a medium non-stick, oven-proof skillet or cast-iron skillet, heat oil over medium-high heat. Add hash browns and cook, stirring often, for about 5 minutes or until lightly browned. Add sausage, red pepper, rosemary, paprika, onion powder, garlic powder, black pepper and cayenne. Cook, stirring often, for 5 minutes or until sausage starts to brown. Spread evenly in skillet. Remove from heat.
- In a bowl, whisk eggs with salt until blended and pour evenly over sausage mixture.
- Bake for 10 to 12 minutes or until set. Serve warm, cut into wedges.
Tips
- Any smoked sausage can be used. If using a non-spicy sausage, add extra cayenne pepper or some red pepper flakes to this recipe.
- Cooked diced potatoes can be used in place of hash browns
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