Frittata with chicken chorizo, manchego, and roasted peppers
It’s Father’s Day at my kids’ school, which means my husband took the day from work and is scrambling between three classrooms trying to spend an equal amount of time with three very demanding children. Good luck, buddy! May the odds be ever in your favor.
I, on the other hand, took a long shower, read the news from a source other than Facebook (sad, but this is what my life has come to), and am enjoying this.
If you saw what I was eating last week, hard-boiled eggs thrown into a paper towel and eaten on the way to school drop off or the half-eaten remnants from my kids’ plates, you’d congratulate me on the serious upgrade. Having a breakfast ready to go in the morning — a well-rounded, hearty, filling meal at that! — has felt a bit like finding an unexpected $20 bill in my pocket (aka: the best feeling ever). And its been waiting for me every day this week.
I’ve already professed my love for Whole Food’s chorizo, but until this fritatta I had never branched out and tried their chicken chorizo. Who knew? A perfectly acceptable (maybe even preferable?) substitution if you don’t eat pork. You can pick it at the butcher counter.
Manchego, a sheep’s milk cheese, is to Spanish cuisine what Parmigiano-Regiano is to Italian food. Pairing it with chorizo seemed like a solid choice (it was!). Manchego is firm, which makes it ideal for grating, it melts beautifully, and it has a distinct nutty flavor. I need to start cooking with it more often, I just love it. What really makes this recipe, though, is the sweet acidity from the roasted red peppers. My sister-in-law is rolling her eyes because she hates peppers, but you need something to contrast the chorizo.
Top with sour cream or lime wedges if you have them on hand, but you’ll be no worse off without. The cilantro, however, is a must.
Serve this to a crowd for brunch! Eat it warm! Eat it cold or at room temperature by yourself on the couch while watching reruns of Project Runway! There’s really no wrong way to eat this, which means it’s a total winner.
Chicken chorizo frittata with manchego and roasted red peppers
- 8 eggs
- ½ tablespoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup heavy cream
- ½ lb purple potatoes (or small yukon gold potatoes)
- 1 lb chicken chorizo or sausage (about 3 links)
- 1 medium onion, diced
- ½ cup roasted red peppers, chopped + more for garnish
- 1 cup Manchego cheese, grated + ¼ cup for garnish
- olive oil
- olive oil spray
- cilantro, garnish
- sour cream (optional)
- lime wedges (optional)
Place a large skillet in oven and preheat to 375 F while you prep the frittata. In a large bowl whisk together eggs, salt, pepper, and heavy cream, then set aside.
Clean potatoes then place in a medium pot and cover with 1 inch of water. Bring to a boil and cook for about 5 minutes, then drain. A knife should poke easily into the potatoes, but they should still be firm. If they’re overcooked you won’t be able to slice them. Once cool, slice on a diagonal into ¼-inch thick slices.
In a medium skillet, heat 1 tablespoon olive oil over medium-high heat. When hot, add chicken chorizo or sausage and cook 3 minutes per side until fully browned, about 12 minutes. Remove and set aside. When cool enough to touch, slice chorizo on a diagonal into ¼-inch thick slices.
In the same pan add 1 tablespoon olive oil then add onion. Cook, stirring often, until translucent, about 5 minutes. Let cool slightly.
Add ½ cup roasted red peppers, 1 cup manchego, and cooled onion to eggs and stir to combine.
Remove skillet from oven and coat with olive oil spray, then pour egg mixture into the pan. Top with slices of chorizo and potatoes, then bake for 30 minutes, or until center is set and top is beginning to brown. Top with extra manchego and bake for an additional 5 minutes, until the cheese has melted.
Top with cilantro, extra roasted red peppers, and sour cream, if using. Serve with lime wedges.
*If you don't want the bottom of the frittata to be more cooked, skip the step of preheating the skillet.