You wouldn’t believe the backflips going on in my mind when working on this recipe for Chorizo and Potato Frittata.
What to call this delicious Chorizo and Potato Frittata?
You see, I used to make it with some coconut flour and hence I referred to it as a “savoury pancake”. But as I kept testing it, my general cooking ethos of “less is more” came to dictate that the recipe did not need any flour, so that was removed. What I was then left with was less pancake, more frittata. But, frittatas usually have cream, and this recipe does not. Can you see how my neurotic brain was going round and round in circles trying to give this recipe a name? So ridiculous right? Well, I’ve learnt to laugh along with my overthinking ways and just get over it 🙂 It’s also similar to a Spanish tortilla…ok, enough!
So, here we are – a frittata/savoury pancake hybrid that is delicious, easy and quick to make. There’s also no need to pre-cook ingredients! Which means you get to eat this deliciousness as fast as possible. Perfect for busy weeknights and when you just can’t be bothered whipping up a Michelin-star-worthy meal on the weekend – which is most weekends I’m pretty sure!
Options for large or small frittata
I’ve included versions for both a larger size (4-6 serves) and a smaller, single serve option.
I love to make the larger version as part of my regular meal prep sessions, which means I’ve got a ready-made breakfast – or lunch! or dinner! – just waiting to be re-heated before savouring. If meal prepping is something you like the sound of, I’ve explained all about that here.
This meal keeps me going for hours and hours which is brilliant, since I tend towards hangry episodes and like to cook most of my own food from scratch. For people that have issues with endless snacking, this dish is no doubt the sort of adequate, well balanced meal that will put paid to mindless snacking. You can trust me on that.
How to serve this Chorizo and Potato Frittata
Now, if you really want to amp up the decadence factor, serve this Chorizo and Potato Frittata with some goat’s cheese and/or caramelised onion. The flavours go so well together. Sourdough or a garden salad would also be a lovely sides to this frittata.
Chorizo and Potato Frittata
Ingredients
Single serve
- 1 sm-med white potato , peeled and grated
- 3 extra large eggs
- 1/2 dry aged chorizo link/sausage (or other chorizo if dry aged not available)
- 2 generous pinches fine sea salt
- 2 shakes ground white pepper
Larger size (4-6 serves)
- 3 medium white potatoes , peeled and grated
- 12 extra large eggs
- 2 dry aged chorizo links sliced in to thin coins (or other chorizo if dry aged not available)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground white pepper
Instructions
Larger size
- You will need a 9x9 inch (23 x 23 cm) oven safe dish or large cast iron skillet
- Pre-heat the oven to 180C/350F fan forced.
- Peel and grate the potatoes
- Squeeze the liquid from the grated potato very well using a nut milk bag, cheesecloth or a clean Chux kitchen wipe. It will produce a lot of liquid so it helps to strain it in thoroughly twice - squeeze like your life depends on it. Once and then once again after letting them sit another 5 minutes.
- Gently whisk the eggs with the salt and pepper. Add in the strained potato and sliced chorizo - reserve some chorizo for the top.
- Grease a 9x9 inch (23 x 23 cm) oven-safe dish or large cast iron skillet with butter or coconut oil, then pour the mixture in. Layer some chorizo on top.
- Cook for 22-25 minutes then finish off with 5-10 minutes under the broiler/grill at moderate heat to cook the middle area of the top - keep an eye on it to avoid burning the top. It will be done when there are no wet spots left and the top is nice and puffy.
Single serve
- You will need a small cast iron pan or small oven-safe dish
- Pre-heat the oven to 180C/350F fan forced.
- Peel and grate the potatoes
- Squeeze the liquid from the grated potato very well using a nut milk bag, cheesecloth or a clean Chux kitchen wipe. It will produce a lot of liquid so it helps to strain it in thoroughly twice - squeeze like your life depends on it. Once and then once again after letting them sit another 5 minutes.
- Gently whisk the eggs with the salt and pepper. Add in the strained potato and sliced chorizo - reserve some chorizo for the top.
- Grease a small cast iron pan or oven safe dish with butter or coconut oil, then pour the mixture in. Layer some chorizo on top
- Cook at 180C/350F fan forced for 10-15 minutes until you can see it's mostly cooked, then cook the top with 5-10 minutes under the broiler/grill at moderate heat to cook the middle area of the top - keep an eye on it to avoid burning the top.
Leave a Reply