Potato and Chorizo Fritatta

I'm usually not a fan of breakfast foods for dinner, but for some reason frittatas seem like an all-the-time food, even though the base ingredient is egg. This one is based loosely on the flavors you would find in a Spanish omelet, although my real goal was to use up two potatoes we had sitting around. I managed to find chorizo (Spanish spicy sausage) at our local Price Chopper (*shudder*), so I don't think it will be too hard to find. If it's not with the sausage, try looking by the hot dogs. Yup.


Potato and Chorizo Frittata
Servings: 6
Time: 50 mins - 1 hour

- 1 large or 2 small baking potatoes
- 1 large bell pepper
- 1 small to medium onion
- 2 chorizo links (remove casing)
- crusty/stale bread
- 10 eggs
- milk (optional)
- 1/8 to 1/4 cup feta cheese
- salt and pepper to taste (optional)
- (maybe) olive oil
- cooking spray (optional, but helps)

Cook the chorizo in a large non-stick frying pan over medium heat, making sure to crumble the sausage into small pieces. While the chorizo cooks, dice the potato into small cubes. When the chorizo is finished cooking (should brown and crisp a bit), remove the sausage bits with a slotted spoon, leaving the delicious grease behind.

Cook the potatoes over medium heat in the same pan that was used for the chorizo. Make sure to stir them around in the chorizo drippings. If the potatoes are still too dry, add a little olive oil. The potatoes will take a while (15-20 mins) to soften. In the meantime, chop the onion, and then add it to the potato. Again, if it looks too dry, add a little olive oil and stir. Make sure to keep moving those veggies around every few minutes. Chop the bell pepper and add that to the potato-onion mixture.

Continue cooking until the potato and pepper are soft, but not mushy. They will continue cooking in the oven.

When the veggies are done, stir in the chorizo and mix well. Remove the pan from the heat and let the mixture cool. Preheat the oven to 375 degrees.

Spray the bottom and sides of the frittata dish (ovenproof glass is best)with a little cooking spray, and then cut up the bread into irregular pieces and use it to line the bottom of the dish.

In a large bowl, beat the eggs along with about 1/4 cup of milk. The milk is not essential, but makes the egg fluffier. You may also add some salt and pepper, though note that most chorizo is salty and spicy already. We didn't need any extra seasoning. Also, it may be easier to beat the eggs in batches of five.

Pour the potato-chorizo mixture over the bread layer. Sprinkle feta cheese over the entire thing.

Pour the egg slowly over the top, making sure to fill in the sides, middle, etc. The egg should fill the cracks between the veggies and then just slightly rise over the top of everything in a thin, even layer. You can add a beaten egg or two if you're short.

Bake in the oven for about 25-30 minutes. I cheated and broiled the top for a few minutes at the end because we're stuck with an electric stove until September!