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Potato and Chorizo Frittata

Ready in 30 minutes
Prep 10 minutes
Cook 20 minutes
6
SERVINGS
METRIC
IMPERIAL

  • 30 ml olive oil
  • 375 ml frozen hash browns
  • 175 g dry-cured chorizo sausage, casing removed and cubed
  • 125 ml sweet red pepper, diced
  • 5 ml dried rosemary
  • 2 ml regular or smoked paprika
  • 1 ml onion powder
  • 6 eggs
  • 1 ml garlic powder
  • 1 ml salt and pepper
Inspired by the Spanish tortilla, this simple skillet frittata can be served for brunch or a light meal. Serve with a green salad.

Instructions

Pre-heat oven to 350°F (180°C).

In a medium non-stick, oven-proof skillet or cast-iron skillet, heat oil over medium-high heat. Add hash browns and cook, stirring often, for about 5 minutes or until lightly browned. Add sausage, red pepper, rosemary, paprika, onion powder, garlic powder, black pepper and cayenne. Cook, stirring often, for 5 minutes or until sausage starts to brown. Spread evenly in skillet. Remove from heat.

In a bowl, whisk eggs with salt until blended and pour evenly over sausage mixture.

Bake for 10 to 12 minutes or until set. Serve warm, cut into wedges.

Nutritional Facts
  • Amount Per Serving
    396 Calories
  • Fat
    31 g
  • Sodium
    788 mg
  • Carbohydrates
    9 g
  • Fibre
    1 g
  • Protein
    21 g

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