Chorizo Frittata

I just made the most amazing thing and I made it up completely. Patent pending…here you go.

Chorizo Frittata

7.5 ounces Mexican chorizo (the kind you take out of the casing and it’s loose… 7.5 ounces is 1/2 a stick)

1 cup finely diced new potatoes

1/2 cup finely diced onion

Vegetable oil

Salt and pepper

6 eggs

1 cup grated sharp Cheddar cheese

Sour cream

Salsa

Heat a non-stick saute pan over medium high heat. Remove the chorizo from its casing and saute until chorizo begins to turn brown. Reserve.

Add a little vegetable oil to the pan. Saute the potatoes and onions, salted and peppered, until the potatoes are browned and beginning to crisp.

Preheat the oven to 350 degrees.

Whisk the eggs with the cheese. Heat an 8-inch cast iron skillet to medium. Add enough oil to lightly coat the bottom. Add the chorizo, the potatoes and onions and the eggs. Cook over medium heat until the eggs begin to pull away from the sides of the skillet. Put in the oven and bake about 5-7 minutes or until a knife inserted in the middle comes out clean. Serve slices topped with sour cream and salsa.

I would have taken a photo of this, but we ate it all!

This is kind of what it looked like without the sliced green onions (but that would be a good addition).

chorizo frittata

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