Description
A Spanish-style brunch just begs for sangria, right?
Ingredients
- ½ pounds Fresh Chorizo Links, Casing Removed (or Bulk Chorizo)
- 1 whole Bell Pepper, Diced
- ½ whole Onion, Diced
- 3 cloves Garlic, Minced
- ½ teaspoons Smoked Paprika
- Salt And Pepper
- 2 Tablespoons Olive Oil
- 5 whole Small Potatoes, Very Thinly Sliced
- 1 cup Grated Sharp Cheddar Cheese
- 8 whole Eggs
- 1 whole Medium Fresh Tomato, Diced, For Garnish
- 1 whole Scallion, Sliced, For Garnish
Preparation
Preheat oven to 400ºF. Turn a nonstick ovenproof skillet to medium-high and add chorizo. Cook chorizo for about 7 minutes, breaking it up with a spoon as you go, until crumbled and browned. Transfer chorizo to a plate.
To the same skillet, in the chorizo drippings, add bell pepper, onion, garlic, smoked paprika, and a sprinkle of salt. Cook the veggies for 5 minutes until they have softened, then transfer to the plate with the chorizo.
In the same skillet (turn the heat to medium if the pan is very hot or smoky), drizzle olive oil all over. Arrange potatoes in one layer, slightly overlapping, all over the bottom of the skillet. Sprinkle potatoes with salt and pepper. Cover potatoes with the veggies, chorizo, and cheese.
Crack all the eggs in a bowl and whisk with a fork; sprinkle salt and pepper into the eggs. Pour egg mixture over the skillet, shaking if needed to evenly distribute.
Transfer the whole pan to the oven and bake for 20–30 minutes until egg is no longer jiggly in the center. Very carefully transfer the frittata out of the skillet (I flip mine upside down so the potatoes are on top), and sprinkle with the tomato and scallion. Cut into wedges and serve.
