thepioneerwoman
Crispy Potato, Chorizo, and Cheddar Frittata
Golden potatoes, spicy chorizo, and cheddar cheese come together in this easy frittata recipe that's perfect for Father's Day breakfast or any weekend brunch.
👥 8 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
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Preheat the oven to 400˚F. Heat the olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the potatoes, spreading them out, and season with 1⁄4 teaspoon salt. Cook, undisturbed, until golden brown and crisp on the bottom, about ⏱️ 7 minutes. Flip the potatoes, sprinkle with another 1⁄4 teaspoon salt and continue to cook, flipping and reducing the heat as needed, until crisp all over, 8 to 10 more minutes. Transfer the potatoes to a plate.
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Meanwhile, whisk the eggs, half-and-half, 1 cup cheese, the remaining 1 teaspoon salt and a few grinds of pepper in a large bowl.
large eggs12
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Return the skillet to medium-high heat. Add the chorizo and cook, stirring and breaking it up into smaller pieces, until browned in spots, about ⏱️ 3 minutes. Add the bell pepper and scallions (reserve some of the green parts for garnish) and cook, stirring, until softened, about ⏱️ 3 minutes. Add the garlic and cook until fragrant, about ⏱️ 1 minute.
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Add the potatoes and egg mixture to the skillet and stir well to evenly distribute. Cook, undisturbed, until the frittata is just set around the edges, about ⏱️ 2 minutes. Sprinkle with the remaining 1 cup cheese, then transfer to the oven and bake until golden and set in the center, 10 to ⏱️ 15 minutes. Let cool ⏱️ 5 minutes in the skillet, then top with the reserved scallion greens.
Nutrition Facts
calories
416 Calories
fat Content
30 g
fiber Content
2 g
sugar Content
2 g
sodium Content
528 mg
protein Content
22 g
trans Fat Content
0 g
cholesterol Content
328 mg
carbohydrate Content
13 g
saturated Fat Content
12 g
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