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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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chicken chorizo frittata in cast iron skillet with potatoes and salad on top

Frittata with chicken chorizo, manchego, and roasted peppers

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
chicken chorizo frittata in cast iron skillet with potatoes and salad on top
Print Recipe
5 from 1 vote

Chicken chorizo frittata with manchego and roasted red peppers

Brunch made easy with this one pan chicken chorizo frittata! Baked with manchego and toasted red peppers, then topped with lots of cilantro and diced tomatoes. An easy, flavorful breakfast!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Brreakfast/Brunch
Cuisine: American, Italian
Keyword: brunch, easy breakfast recipe, frittata, holiday brunch, how to make a frittata
Servings: 8 servings
Calories: 292kcal
Author: ari | well seasoned

Ingredients

  • 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
  • sour cream optional
  • lime wedges optional

Instructions

  • 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.

Notes

*If you don't want the bottom of the frittata to be more cooked, skip the step of preheating the skillet.

Nutrition

Serving: 1slice | Calories: 292kcal | Carbohydrates: 10g | Protein: 19g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 229mg | Sodium: 1289mg | Potassium: 218mg | Fiber: 1g | Sugar: 2g | Vitamin A: 670IU | Vitamin C: 11mg | Calcium: 191mg | Iron: 2mg