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Chorizo-Potato Frittata

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Ingredients

Adjust Servings:
3 tablespoons extra virgin olive oil evoo
1/4 lb chorizo sausage, casing removed and chopped
2 large boiling potatoes, cut in half and thinly sliced white
1 small onion, thinly sliced
4 garlic cloves, chopped
12 extra-large eggs or 1 quart of pasteurized egg yolks
1/3 cup half-and-half eyeball it
1 teaspoon salt
black pepper
1/4 lb manchego cheese, grated

Nutritional information

380.2
Calories
236 g
Calories From Fat
26.3 g
Total Fat
8.1 g
Saturated Fat
438.3 mg
Cholesterol
791.9 mg
Sodium
14.8 g
Carbs
1.4 g
Dietary Fiber
1.5 g
Sugars
20.4 g
Protein
1354 g
Serving Size

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Chorizo-Potato Frittata

Features:
    Cuisine:

    Delicious, lightly spicy frittata--great anytime! RR archived recipe. : YUMMY!

    • 45 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Chorizo-Potato Frittata, Delicious, lightly spicy frittata–great anytime! RR archived recipe. : YUMMY!


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    Steps

    1
    Done

    Preheat Oven to 400f.

    2
    Done

    Heat a 12-Inch, Nonstick, Oven-Safe Skillet Over Medium-High Heat.

    3
    Done

    Add Evoo and Chorizo, and Cook Until the Chorizo Is Crispy, About 3 Minutes.

    4
    Done

    Add the Sliced Potatoes and Onions, and Continue to Cook, Stirring Frequently For About 5 Minutes Until the Potatoes Are Tender.

    5
    Done

    Add the Garlic and Continue to Cook For 1 Minute.

    6
    Done

    Beat Eggs Together With Half-and-Half Then Whisk in the Salt and Pepper.

    7
    Done

    Pour the Eggs Over the Filling and Let the Eggs Set.

    8
    Done

    Using a Spatula, Raise Eggs Off the Bottom of the Skillet, Allowing More of the Liquid Egg to Settle.

    9
    Done

    When the Frittata Has Set, Sprinkle With the Cheese and Transfer to the Oven.

    10
    Done

    Cook For 10-12 Minutes Until Top Is Deep Golden Brown.

    Avatar Of Roderick Carter

    Roderick Carter

    Soup sorceress crafting flavorful and heartwarming bowls of soup.

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