Potato and Chorizo Frittata

Staff Writer
Potato and Chorizo Frittata
Potato and Chorizo Frittata
Alexia Foods

Potato and Chorizo Frittata

Crispy hash browns made from Yukon Gold potatoes and fried chorizo combine into a hearty filling for this easy egg dish that's perfect for a leisurely breakfast or lazy Sunday brunch. And, with less than 10 ingredients, this recipe definitely cuts down on the shopping.

See all frittata recipes.

Click here to see the Mother's Day Brunch in Bed story.

10
Servings
271
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Tablespoons extra-virgin olive oil
  • 4 chorizo sausages, sliced
  • One 16-ounce bag Yukon Gold frozen hash browns
  • 1 medium-sized white or yellow onion, chopped
  • 8 large eggs
  • 1/2 Cup milk
  • Kosher salt and freshly ground black pepper, to taste
  • 1 Cup mixed baby greens
  • Juice of ½ lemon

Directions

Preheat the oven to 375 degrees.

Heat 3 tablespoons of the olive oil in a 12-inch, nonstick, ovenproof skillet over medium-high heat. Add the chorizo to the pan and fry for 5 minutes. Then, add the onion to the skillet along with the hash browns. Fry until the onion starts to soften, about 5 minutes. Reduce the heat to medium-low and cover the skillet. Cook until the potatoes are tender, about 8 minutes.

Remove the cover, increase the heat to medium-high, and cook until the potatoes are brown and crispy, about 4 more minutes. Meanwhile, break the eggs into a large bowl and add the milk. Season the egg mixture with salt and pepper, to taste, then whisk until frothy. Pour the egg mixture into the pan, shaking the pan to distribute the eggs evenly. Transfer to the oven and cook until puffy and set, about 12-15 minutes.

Turn out onto a cutting board and let cool to room temperature. Toss the baby greens with the remaining oil and lemon juice. Season with salt and pepper, to taste. Place the greens on top of the frittata, cut into thin wedges, and serve.

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Nutritional Facts

Total Fat
20g
30%
Sugar
2g
N/A
Saturated Fat
4g
20%
Cholesterol
157mg
52%
Protein
8g
17%
Carbs
16g
5%
Vitamin A
86µg
10%
Vitamin B12
0.5µg
8.4%
Vitamin B6
0.2mg
9.7%
Vitamin C
5mg
9%
Vitamin D
1µg
N/A
Vitamin E
2mg
11%
Vitamin K
9µg
11%
Calcium
52mg
5%
Fiber
2g
7%
Folate (food)
24µg
N/A
Folate equivalent (total)
24µg
6%
Iron
1mg
7%
Magnesium
19mg
5%
Monounsaturated
10g
N/A
Niacin (B3)
1mg
7%
Phosphorus
153mg
22%
Polyunsaturated
4g
N/A
Potassium
291mg
8%
Riboflavin (B2)
0.2mg
14.1%
Sodium
401mg
17%
Thiamin (B1)
0.1mg
7.4%
Zinc
0.9mg
6.3%