Dinner Tonight: Chorizo and Potato Frittata
Dinner Tonight: Chorizo and Potato Frittatan is a gluten free and dairy free main course. For $1.97 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 512 calories, 20g of protein, and 32g of fat each. This recipe from Serious Eats requires chorizo sausage, sea-salt, juice of lemon, and shallots. 69 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is super. If you like this recipe, you might also like recipes such as Dinner Tonight: Potato and Kale Frittata, Dinner Tonight: Frittata with Corn, Scallion, and Potato, and Dinner Tonight: Breakfast Burrito with Chorizo, Potato, and Egg.
Servings: 4
Ingredients:
4 ounces Spanish chorizo sausage, cut into 1/2-inch thick slices
6 large eggs
A bunch of fresh flat-leaf parsley, leaves picked, very roughly chopped
2 sprigs of fresh rosemary, leaves picked
Juice of 1 lemon
Extra-virgin olive oil
sea salt and freshly ground black pepper
2 shallots, peeled and very finely sliced
4 small waxy potatoes, scrubbed and cut into chunks
Equipment:
pot
oven
bowl
frying pan
Cooking instruction summary:
Procedures 1 Bring a pot of salt water to boil and cook the potato chunks until very tender. Drain and return to their pot to steam dry. Preheat the oven to 375°F. 2 3 In the meantime, beat the eggs in a bowl with salt and pepper and slice the shallots. Add them to a bowl and cover with the lemon juice, a splash of olive oil, and a pinch of salt and pepper. Pinch with your fingers to dress and allow them to marinate, which will soften their raw harsh flavor. 4 Remove the chorizo and potato chunks, leaving the oil behind, and add in the rosemary leaves. Cook them over high heat until just begining to crisp, then pour in the eggs. Add the chorizo and potato chunks to the pan, distributing evenly, and slip the pan into the oven uncovered. Cook until the eggs puff up and are just lightly brown on top. Mix up the parsley with the shallots and scatter it over the pan. Serve immediately.
Step by step:
1. 1
2. Bring a pot of salt water to boil and cook the potato chunks until very tender.
3. Drain and return to their pot to steam dry. Preheat the oven to 375°F.
4. 2
5. 3
6. In the meantime, beat the eggs in a bowl with salt and pepper and slice the shallots.
7. Add them to a bowl and cover with the lemon juice, a splash of olive oil, and a pinch of salt and pepper. Pinch with your fingers to dress and allow them to marinate, which will soften their raw harsh flavor.
8. 4
9. Remove the chorizo and potato chunks, leaving the oil behind, and add in the rosemary leaves. Cook them over high heat until just begining to crisp, then pour in the eggs.
10. Add the chorizo and potato chunks to the pan, distributing evenly, and slip the pan into the oven uncovered. Cook until the eggs puff up and are just lightly brown on top.
11. Mix up the parsley with the shallots and scatter it over the pan.
12. Serve immediately.
Nutrition Information:
covered percent of daily need
