Potato and Chorizo Frittata

Potato and Chorizo Frittata

Courtesy of the Egg Farmers of Ontario

Inspired by the Spanish tortilla, this simple skillet frittata can be served for brunch or a light meal. Serve with a green salad.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Course Breakfast

Cuisine Spanish

Servings 6

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

Did you make this?

Share your version of this dish on social media using #ConestogaEggs or tag us @Conestoga_Eggs on Instagram & @Conestoga Farms Eggs on Facebook for a chance to be featured!