Chorizo and Potato Frittata #SundaySupper

I love cooking challenges I think it helps keep my mind fresh to new ideas. So this weeks Sunday Supper challenge of 5 ingredients or less was right up my alley. Water, oil and salt and pepper were considered free but other then that it had to be only 5 ingredients.
When it comes to 5 ingredient challenges I often do pasta recipes so I decided I wanted to branch out and try something else. This potato and chorizo frittata totally fit the bill. Normally I worry about flavour when I have a recipe that doesn’t use any herbs or spices but the flavour you get in chorizo itself is enough that you don’t miss any additional herbs. This is perfect for breakfast or a lunch served with a side salad which is how we love it.

I can’t wait to check out the rest of the 5 ingredient menu the Sunday Supper crew have shared today. 5 ingredients often means simple and as life gets crazier with the addition of another child that is becoming even more important in my life.
Potato-and-Chorizo-frittata

Chorizo and Potato Frittata

olive oil
500g (1 lb) potatoes, cut into thin slices
1 small onion, diced
2 garlic cloves, minced
225g (8 oz) Spanish chorizo
8 large eggs
Salt and pepper

Potato-and-Chorizo-frittata-potatoes
Preheat oven to 180 C (350 F). Lay out the slices of potatoes on baking sheets, spray lightly with olive oil and bake for 10 minutes, until potatoes are mostly cooked through.
Potato-and-Chorizo-frittata-chorizo
Meanwhile slice the chorizo to thin slices, similar in thickness to the potatoes. In a skillet fry the chorizo until it begins to give off some of its oil and then add the onion and garlic. Saute until the onions are soft, about 5 minutes. Set aside leaving the oil in the pan.
Potato-and-Chorizo-frittata-eggs
Whisk eggs with salt and pepper until well combined. Layer the potatoes and chorizo back into the oiled skillet. Pour the eggs over and cook over medium low heat until egg begins to set but top remains soft, about 8 minutes.
Potato-and-Chorizo-frittata-cooked
Transfer pan to oven and cook until top of frittata is set, 5 to 8 minutes longer. Remove from oven and let stand 5 minutes, then run a knife around edge of pan to loosen. Cut into slices and serve warm or at room temperature.

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5.0 from 3 reviews
Chorizo and Potato Frittata
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • olive oil
  • 3 medium size potatoes, peeled, cut into thin slices
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 113g (4 oz) Spanish chorizo
  • 8 large eggs
  • Salt and pepper
Instructions
  1. Preheat oven to 180 C (350 F). Lay out the slices of potatoes on baking sheets, spray lightly with olive oil and bake for 10 minutes, until potatoes are mostly cooked through.
  2. Meanwhile slice the chorizo to thin slices, similar in thickness to the potatoes. In a skillet fry the chorizo until it begins to give off some of its oil and then add the onion and garlic. Saute until the onions are soft, about 5 minutes. Set aside but leave the oil in the pan
  3. Whisk eggs with salt and pepper until well combined.
  4. Layer the potatoes and chorizo back into the oiled skillet. Pour the eggs over and cook over medium low heat until egg begins to set but top remains soft, about 8 minutes. Transfer pan to oven and cook until top of frittata is set, 5 to 8 minutes longer. Remove from oven and let stand 5 minutes, then run a knife around edge of pan to loosen. Cut into slices and serve warm or at room temperature.

28 thoughts on “Chorizo and Potato Frittata #SundaySupper

  • April 27, 2014 at 4:37 pm
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    SO much flavor with so few ingredients! What a marvelous frittata, Laura!!!

    Reply
  • April 27, 2014 at 6:23 pm
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    Using chorizo was inspired, Laura! It adds so much flavor with all the lovely spices in the sausage itself. Your frittata would be my perfect meal!

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  • April 27, 2014 at 6:23 pm
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    Frittatas are the best, and it’s so great that they never require lots of ingredients to be delicious!

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  • April 27, 2014 at 7:20 pm
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    When you have chorizo you don’t need many ingredients to make a fabulous meal, this looks so good!!

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  • April 27, 2014 at 11:35 pm
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    Mmm. Your frittata is perfect for sharing over a leisurely Sunday Supper. Good conversation and food cooked with love are the qunitessential elements to a life well lived, nest-de pas?

    =)

    Reply
  • April 27, 2014 at 11:36 pm
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    Frittatta is a great way to make a tasty filling meal with limited ingredients! I love the potato and Chorizo combo. Lots of flavor packed in there!

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  • April 28, 2014 at 2:06 am
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    Full of flavor and doesn’t hurt the budget – that’s my kinda meal! And it’s beautiful 🙂

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  • April 28, 2014 at 5:30 am
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    My husband would happily eat this every single day. I love that it’s so easy…and tasty!

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  • April 28, 2014 at 3:44 pm
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    This sounds like the perfect breakfast/brunch dish!

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  • April 28, 2014 at 6:55 pm
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    The perfect brunch idea for the whole family!Love the addition of potatoes and chorizo in there.So much more flavorful and delicious!Caanot wait to try 🙂

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  • April 29, 2014 at 12:05 am
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    I love having fritattas for dinner and I don’t make them enough! Chroizo and potatoes are a classic combination…love it!

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  • April 29, 2014 at 2:29 pm
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    Ooh, I made a tortilla frittata this weekend, but I didn’t think to add chorizo. YUM!

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  • April 30, 2014 at 9:02 pm
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    What a great entrée for brunch or dinner, even breakfast! So versatile –

    Reply
  • April 30, 2014 at 9:15 pm
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    I love making frittatas, they are so easy and it’s great to mix and match different ingredients

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  • May 1, 2014 at 12:57 am
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    I don’t cook with chorizo nearly as often as I should. I made my first fritatta last night so I am really excited to see this! This is making me hungry.

    Reply
  • May 1, 2014 at 11:50 pm
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    You had me at chorizo and then you went and put those potatoes in the frittata and wow. I could eat this time and time again.

    Reply

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