Potato and Green Onion Frittata with Chorizo
- Lactose free
- Peanut free
- Low calorie
- Low carb
Flavour this Spanish-inspired frittata with mild or hot Spanish chorizo, or Portuguese chouriço. You can also use Mexican- or South American–style chorizo if you fry the sausage until it is almost cooked before slicing.
Ingredients
- 1 lb (500 g) yellow-fleshed potatoes, peeled
- 1/2 cup (125 mL) olive oil
- 4 oz (125 g) chorizo, thinly sliced
- 1 bunch green onions, cut in 3/4-inch/2 cm pieces
- 8 eggs
- Pinch black pepper
Preparation
Slice potatoes thinly. In ovenproof skillet, heat oil over high heat until hazing over top; fry potatoes, turning often, until golden and tender, 7 minutes. Drain, reserving oil.
Return 2 tbsp/30 mL of the oil to skillet over medium heat; fry chorizo until lightly browned on both sides.
Add onions and a pinch salt; fry until onions are fragrant and tender.
Beat eggs with 1/4 cup/60 mL water, 1/2 tsp/2 mL of the salt and pepper. Pour into pan; stir potatoes into just the top of the egg mixture. Run heatproof spatula around side to let egg mixture flow underneath until only half of the egg mixture is still liquid.
Transfer to upper rack of 425F/220C oven; bake until set and light golden, 10 to 14 minutes.
Makes 4 to 6 servings.
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