2 Tbsp olive oil
1 chorizo sausage, sliced
1 red-skinned potato, diced
1 small onion, diced
1 red pepper, diced
2 1/2 Tbsp fresh Italian parsley, chopped
2 1/2 Tbsp finely grated Parmesan cheese
- Heat 2 teaspoons olive oil in a 8 inch frying pan over medium-high heat and cook the chorizo, stirring occasionally, for 5-6 minutes or until crisp. Drain on a paper towel.
- Turn the heat to medium, add the remaining oil, the potato, and the onion to the pan and cook, stirring occasionally, for 5 minutes or until the onion is soft. Add the pepper and cook for 5 minutes before returning the chorizo to the pan.
- Preheat your broiler to hot.
- Whisk the eggs and pour in the the pan. Reduce the heat to low, cover the pan and cook until the eggs have almost set. Sprinkle with parsley and parmesan cheese and then put the pan under the broiler for 3-5 minutes until the frittata is golden and puffed.
Notes: I really enjoyed the flavors in this recipe and prefer it to the other two frittata recipes we've tried in the past. We had a bit of a hard time getting the top to cook without the bottom burning.
Source: Simple Honest Food, pg 83.