Description
Roasted potatoes and chorizo make a great fritatta! Perfect for breakfast, brunch, lunch or dinner.
Ingredients
- 5 ounces, weight Mexican Chorizo, Casing Removed
- 6 Eggs, Beaten
- ¼ cups Milk
- 1 Tablespoon Chopped Fresh Cilantro
- 1 cup Shredded Pepper Jack Cheese
- 1 cup Roasted Diced Potatoes
Preparation
Preheat oven to 350 F. In an oven safe, non-stick skillet over medium heat (I used a 10″ pan), cook the chorizo for about 5 minutes, using a spatula to break it apart. Remove the chorizo to a plate lined with paper towels to absorb the excess fat. Set the pan aside so it can cool.
While the pan is cooling, whisk the eggs, milk, cilantro and cheese together in a bowl until combined. Reheat the pan over low heat. Add the roasted potatoes, spreading them across the pan in a single layer. Pour in the egg and cheese mixture. Distribute the cooked chorizo evenly over the top of the eggs.
Cook over low heat just until the eggs start pulling away from the sides of the skillet.Transfer the pan to the 350 F oven and bake for about 10 minutes, or just until the eggs are set. Serve warm or at room temperature.
