- 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.