There is just something special about frittate. They are simple, tasty and they do come in so many varieties. It’s one of those dishes that come in handy even when you want to get rid of a few things in your fridge. The potato version is our classic back home, among the artichoke frittata. This time I chose to add some chorizo, which gives it an even more intense taste.
Now, if I think about it, my chorizo-mania is slowly getting out of control.. I am putting it in a lot of dishes, like never before. Whether it’s risottos, soups, etc. Probably it’s just a phase I am going through. And as long as it lasts, you are invited to join me :) But hey, feel free to make a vegetarian version of it! Whichever one you will pick, enjoy!
Today I want to keep it short, and let the pictures speak for themselves.. ;)
(see Giveaway link below)
Don’t forget to check out my FoodBook Giveaway post (for German, Austrian and Swiss residents only). Good luck!!
- 500 g / 17½ oz potatoes
- 2 tbsp chorizo, chopped
- 4 medium-sized eggs
- 1 full tsp parsley, chopped
- 3-4 branches of thyme
- 3-4 tbsp olive oil
- ground red pepper
- Peal and cut potatoes into little squares.
- Chop the chorizo.
- Heat the olive oil inside of a large pan and add the potatoes.
- Season with salt, red ground pepper and thyme.
- As soon as the potatoes start getting brown, stir in the chorizo.
- Meanwhile beat the eggs in a separate bowl. Season with salt, red ground pepper and parsley.
- When the potatoes and chorizo are completely cooked and crispy, pour the egg mix on top. Make sure that it covers evenly the entire pan.
- After a few minutes lift carefully the bottom to check whether it is golden brown.
- Then flip the frittata carefully (!) upside down by placing a large plate on top and then turn the pan upside down.
- Place the frittata back into the pan with the crispy side up.
- Cook for a few more minutes and serve warm.