Marry This Chorizo and Potato Frittata is a hearty and cheesy recipe, which is made with spicy chorizo and crispy potatoes. It’s the perfect weeknight dinner, a one-pan meal ready in about an hour.
Jump to RecipeChorizo and Potato Frittata Ingredients
A classic combination for a satisfying, all-in-one meal.
- 3 Tbsp. olive oil
- 1 lb. Yukon Gold or russet potatoes (about 3 small), very thinly sliced
- 1 1/2 tsp. kosher salt, divided
- 12 large eggs
- 1/3 cup half-and-half
- 2 cups shredded cheddar cheese, divided
- Black pepper, to taste
- 8 oz. fresh chorizo, casings removed
- 1 orange bell pepper, chopped
- 4 scallions, thinly sliced
- 3 garlic cloves, finely chopped
How To Make Chorizo and Potato Frittata
A step-by-step guide to this impressive and delicious one-pan meal.
- Prep Oven and Cook Potatoes: Preheat the oven to 400°F. Heat the olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the thinly sliced potatoes in an even layer and season with ¼ teaspoon of salt. Cook, undisturbed, for about 7 minutes until the bottom is golden brown and crisp. Flip the potatoes, sprinkle with another ¼ teaspoon of salt, and continue to cook, flipping occasionally, for 8 to 10 more minutes until crisp all over.
- Whisk the Egg Mixture: While the potatoes cook, whisk the eggs, half-and-half, 1 cup of the cheddar cheese, the remaining 1 teaspoon of salt, and a few grinds of black pepper in a large bowl.
- Cook Chorizo and Vegetables: Return the skillet to medium-high heat. Add the chorizo to the pan with the potatoes and cook, breaking it up into smaller pieces, for about 3 minutes until browned. Add the bell pepper and the white and light green parts of the scallions (reserving the dark green tops for garnish). Cook, stirring, for about 3 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
- Combine and Bake the Frittata: Pour the prepared egg mixture into the skillet over the potatoes and chorizo, stirring well to evenly distribute all the ingredients. Cook on the stovetop, undisturbed, for about 2 minutes, until the frittata is just set around the edges. Sprinkle the remaining 1 cup of cheese over the top.
- Finish in the Oven: Transfer the entire skillet to the preheated oven and bake for 10 to 15 minutes, until the frittata is golden, puffed, and set in the center. Let it cool in the skillet for 5 minutes, then top with the reserved scallion greens before serving.
Recipe Tips
For a perfectly cooked frittata with crispy potatoes.
- How to get the potatoes crispy? The key is to use a hot skillet and not to move the potatoes for the first several minutes of cooking. This allows them to develop a deep, golden-brown crust. Slicing them very thinly with a mandoline also helps them crisp up beautifully.
- What kind of chorizo is best? This recipe calls for fresh (raw) Mexican-style chorizo, which you remove from its casing and crumble. This is different from the hard, cured Spanish-style chorizo, which would be sliced.
- Can I make this ahead of time? Frittatas are great for making ahead. You can bake it completely, let it cool, and store it in the refrigerator. It’s delicious served at room temperature or gently reheated.
- How do I know when the frittata is done? The frittata is ready when the edges are fully set and the center has just a very slight jiggle. It will continue to cook and set up from the residual heat of the skillet after you remove it from the oven.
What To Serve With Chorizo and Potato Frittata
Simple sides to complete this hearty one-pan meal.
This all-in-one frittata is a satisfying meal for breakfast, brunch, lunch, or dinner. It pairs wonderfully with:
- A simple green salad with a citrusy vinaigrette
- Sliced avocado or a dollop of sour cream
- A side of fresh fruit salad for brunch
- Warm tortillas or crusty bread
How To Store Chorizo and Potato Frittata
This dish makes for fantastic leftovers.
- Refrigerate: Store any leftover frittata, covered, in the refrigerator for up to 4 days.
- Reheat: You can enjoy leftovers cold, at room temperature, or reheated. Gently warm slices in the microwave or in a moderate oven until just heated through.
Chorizo and Potato Frittata Nutrition Facts
An estimated guide per serving.
- Calories: 550 kcal
- Carbohydrates: 25 g
- Protein: 30 g
- Fat: 38 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you don’t have a 12-inch ovenproof skillet, you can cook the components in a regular skillet and then transfer everything to a greased 9×13-inch baking dish before pouring the egg mixture over and baking.
The spice level will depend entirely on the type of fresh chorizo you use, as they can range from mild to very hot.
Yes. If you can’t find fresh chorizo, a spicy or sweet Italian sausage, removed from its casing and crumbled, would be a delicious substitute.
Try More Recipes:
- Greek Roasted Potatoes Recipe
- Beef Curry with Sweet Potato Noodles Recipe
- Mashed Potato and Wild Rice Stuffed Mushrooms Recipe
Chorizo and Potato Frittata Recipe
Course: BreakfastCuisine: SpanishDifficulty: Easy8
servings15
minutes45
minutes550
kcalA hearty, one-pan frittata packed with crispy fried potatoes, spicy chorizo, bell peppers, and two kinds of cheese, all baked in a fluffy egg custard until golden and delicious.
Ingredients
1 lb. Yukon Gold or russet potatoes, very thinly sliced
12 large eggs
8 oz. fresh chorizo, casings removed
2 cups shredded cheddar cheese, divided
1 orange bell pepper, chopped
4 scallions, sliced
1/3 cup half-and-half
3 Tbsp. olive oil, 3 cloves garlic, salt, pepper
Directions
- Preheat oven to 400°F.
- In a 12-inch ovenproof skillet, pan-fry the thinly sliced potatoes in olive oil over medium-high heat for about 15-17 minutes, until golden and crisp.
- While the potatoes cook, whisk the eggs, half-and-half, and 1 cup of the cheese in a large bowl.
- To the skillet with the potatoes, add the chorizo and cook for 3 minutes, breaking it up. Add the bell pepper and scallions (reserving green tops) and cook for 3 minutes more. Stir in the garlic.
- Pour the egg mixture into the skillet and stir to combine everything. Cook on the stovetop for 2 minutes until the edges are just set.
- Sprinkle with the remaining 1 cup of cheese and transfer the skillet to the oven.
- Bake for 10-15 minutes, until the frittata is puffed and set.
- Let cool for 5 minutes, then garnish with the reserved scallion greens before serving.
Notes
- Using an ovenproof skillet (like a cast-iron) makes this a true one-pan meal.
- A mandoline slicer is the best tool for getting the potatoes thin enough to become crispy.
- The frittata is delicious served hot, warm, or at room temperature, making it perfect for meal prep.
- Ensure you are using fresh Mexican-style chorizo, not the cured Spanish type.
