Online Recipe Book

Chorizo-Potato Frittata

2 servings
Prep info
15 min prep + 40 min cook
Prep time
Not set
Cook time
55 minutes
Time required
55 minutes
Oven preheat
Mains - Misc


  • 2 c egg
  • 1/4 c cream (whipping) (or milk)
  • 1/2 t salt- table
  • 1/2 t freshly ground black pepper
  • seasoning (as desired)
  • 1 T vegetable oil
  • 50 g chorizo sausage (casings removed and chopped)
  • 1 potatoes (white, cut in half and thinly sliced)
  • 1/2 c thinly sliced onion
  • 2 cloves chopped garlic
  • 50 g shredded manchego cheese
  • parsley (to garnish)


1. Beat eggs together with cream/milk, salt, pepper, and other seasonings.  Set aside.

2. Heat a large nonstick skillet over medium-high heat.  Add oil and chorizo; cook until the chorizo is crispy, about 3 minutes.

3. Add potatoes and onion; continue to cook, stirring frequently for about 5 minutes (until the potatoes are tender).

4. Add the garlic; cook until fragrant.  Pour the egg mix over the filling; let set.

5. Using a spatula, raise eggs off the bottom of the skillet, allowing more of the liquid egg to settle.

6. When the frittata has set, sprinkle with the cheese and cover with a lid.  Drop heat to low.

7. Cook until the top is a deep golden brown.  Remove from heat and let stand 3 minutes.

8. Garnish with parsley, if desired.  Cut into wedges and serve.


SJ Note 18 July 2013: Pretty good.  Needs more seasoning & egg, so I've amended this copy.  Get manchego from Praze - don't substitute.  Not really sure how long it took to finish cooking, so leave plenty of time.  If I ever get an ovenproof skillet, this can go in the oven at 400F at step 6.