Best Chorizo Frittata Recipes

CHEESY CHORIZO FRITTATA

Steps:

• Heat oven to 375 degrees F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
• Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
• Bake 25 min. or until knife inserted in center comes out clean.

SWEET POTATO AND CHORIZO FRITTATA

Steps:

• Heat oven to 350°F.
• Cook chorizo in large nonstick skillet over medium heat, stirring frequently, until done. Drain, reserving 1 Tbsp. drippings in skillet. Spoon chorizo into 9-inch pie plate sprayed with cooking spray.
• Add potatoes to reserved drippings; cook, stirring frequently, 4 min. Add peppers and onions; cook, stirring constantly, 2 min. or until peppers are crisp-tender. Add water; cover. Cook 3 min. (Do not stir.)
• Spoon potato mixture evenly over chorizo.
• Whisk eggs and sour cream until blended; pour over potato mixture. Top with cheese.
• Bake 35 to 40 min. or until knife inserted in center comes out clean.

CHORIZO FRITTATA

Steps:

• Put potatoes in a saucepan and cover with water.
• Boil for 4 minutes or until tender; drain and cool slightly.
• In a mixing bowl, whisk together the eggs, salt and pepper; add 1/4 cup cheese and set aside.
• In a large non-stick, broiler-proof skillet, heat the oil over medium heat;.
• Add sausage and cook, stirring constantly for about 3 minutes.
• Add onion, garlic and bell pepper and saute until soft, about 4 minutes.
• Add potatoes to the pan and continue to cook until golden brown, about 4 minutes.
• Stir in egg mixture and mix well.
• Cover, reduce heat to low; cook until the eggs are almost set, about 10 minutes.
• Preheat broiler.
• Sprinkle frittata with remaining cheese.
• Place frittata under the broiler and cook until top is set and starts to brown, about 3 minutes.
• Place a large serving plate over the pan, and carefully invert to turn out the frittata or serve right from the pan.

EMERIL'S CHORIZO FRITTATA

Steps:

• Preheat the broiler and place the top rack 4 to 5 inches from the broiler element.
• In a large bowl, whisk together the eggs, cream, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper until the eggs are frothy. Set aside.
• Set a 10-inch, oven-proof skillet over medium high heat and add the chorizo. Cook the chorizo, stirring often, until most of the fat has rendered and the chorizo is well caramelized, about 4-5 minutes. Add the butter, onions and green and red bell peppers and cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the green onions, garlic, parsley, remaining 1/4 teaspoon of the salt, and 1/8 teaspoon pepper and cook, stirring, until the garlic is fragrant, about 30 seconds.
• With the pan over medium heat, pour the egg mixture over the chorizo and vegetables, and evenly place the cubed cheeses across the surface. Cook, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle still is loose, 3 to 4 minutes.
• Remove from the heat and sprinkle the Parmesan over the top. Place under the broiler until the eggs are slightly puffed and the cheese is golden brown, 2 to 3 minutes, watching carefully to prevent from overcooking.
• Remove from the oven and carefully slide the frittata out onto a large serving platter. Garnish with additional parsley and chopped green onions, slice, and serve immediately.

CHORIZO-POTATO FRITTATA

Steps:

• Preheat oven to 400°F.
• Heat a 12-inch, nonstick, oven-safe skillet over medium-high heat.
• Add EVOO and chorizo, and cook until the chorizo is crispy, about 3 minutes.
• Add the sliced potatoes and onions, and continue to cook, stirring frequently for about 5 minutes (until the potatoes are tender).
• Add the garlic and continue to cook for 1 minute.
• Beat eggs together with half-and-half then whisk in the salt and pepper.
• Pour the eggs over the filling and let the eggs set.
• Using a spatula, raise eggs off the bottom of the skillet, allowing more of the liquid egg to settle.
• When the frittata has set, sprinkle with the cheese and transfer to the oven.
• Cook for 10-12 minutes until top is deep golden brown.
• Remove and let stand 5 minutes.
• Garnish with parsley, if desired,then cut into wedges and serve.
• Enjoy! ;).

VELVEETA® FRITTATA WITH CHORIZO

Steps:

• Heat oven to 375ºF.
• Cook chorizo in medium ovenproof skillet on medium-high heat 5 to 7 min. or until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside.
• Add potatoes to drippings in skillet; cook on medium heat 5 to 6 min. or until potatoes are crisp-tender. Stir in spinach; cook and stir 1 min. or just until wilted. Remove from heat; stir in chorizo.
• Whisk eggs and milk in medium bowl until blended; stir in VELVEETA. Add to ingredients in skillet; stir just until blended.
• Bake 20 to 25 min. or until knife inserted in center comes out clean.

CHEESY CHORIZO FRITTATA

Steps:

• Make It
• Heat oven to 375°F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
• Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
• Bake 25 min. or until knife inserted in center comes out clean.

PRAWN & CHORIZO FRITTATA

Steps:

• Heat grill to medium. In a 20cm frying pan, fry the onion and chorizo in the oil over a low heat. Cook for 4-5 mins, stirring occasionally until the onion is soft.
• Take the pan off the heat, pour out any excess fat from the chorizo, then stir in the beaten eggs and milk with some seasoning. Stir in the prawns and peas and return to a low heat for 10-12 mins until all but the very top of the frittata is set. Flash it under the grill until golden (keep the handle away from the heat). Serve in wedges with a leafy salad.

POTATO, HAM, CHORIZO & SPINACH FRITTATA

Steps:

• Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain.
• Heat a 22cm-diameter (base measurement) non-stick frying pan over medium-high heat. Add the chorizo and cook, turning occasionally, for 3-4 minutes or until golden. Transfer to a plate.
• Add potato to pan and cook, turning occasionally, for 3-4 minutes or until golden brown. Return the chorizo to pan along with the ham and spinach and cook, tossing, for 1-2 minutes or until spinach wilts.
• Preheat grill on high. Whisk together the eggs and shallot in a small bowl. Season with salt and pepper. Pour the egg mixture into the pan. Reduce heat to low and tilt the pan slightly to evenly distribute the egg. Cook for 4-5 minutes or until the frittata is set around the edge but still runny in the centre. Place the pan under the grill and cook for 3-4 minutes or until golden brown and just set.
• Combine rocket, chives and parmesan in a bowl. Cut frittata into wedges. Serve with rocket salad.

CHEESY CHORIZO FRITTATA

Steps:

• Heat oven to 375ºF.
• Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
• Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
• Bake 25 min. or until knife inserted in center comes out clean.

CHEESY CHORIZO FRITTATA

Steps:

• Preheat the oven to 450 degrees F.
• Whisk together the eggs, creme fraiche, parsley, half of the smoked Gouda, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• In a 12-inch nonstick oven-proof skillet, heat the oil over medium-high heat. Cook the sausage until starting to brown and almost cooked through. Add the potatoes and cook for 2 minutes more. Add the onion and bell pepper and cook, stirring occasionally, until starting to brown, 3 to 4 minutes.
• Remove from the heat and pour the egg mixture over the top, stirring to distribute the vegetables. Sprinkle with the Monterey Jack and then the remaining smoked Gouda. Bake until the center is set, 12 to 14 minutes. Run a spatula around the edges of the frittata and carefully slide onto a serving platter.

CHORIZO AND POTATO FRITTATA

Steps:

• 1. Preheat the oven to 400 degrees F. In a large non-stick ovenproof saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until caramelized, about 8 minutes. Add the sausage and saute for 2 minutes. Add the potatoes. Season with salt and pepper. Continue to saute for 1 minute. In a mixing bowl, whisk the eggs until frothy. Season with salt and pepper. Using the back of a spoon, lightly press the chorizo/potato mixture over the bottom of the pan. Pour in the egg mixture.
• 2. Place in the oven and bake until the center is firm to the touch, about 15 to 20 minutes. Remove the pan from the oven and cool slightly. Slice into individual servings and place on serving plates. Garnish with parsley.

CHORIZO AND POTATO FRITTATA

Steps:

• Preheat the oven to 400 degrees F. In a large non-stick ovenproof sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until caramelized, about 8 minutes. Add the sausage and sauté for 2 minutes. Add the potatoes. Season with salt and pepper. Continue to sauté for 1 minute. In a mixing bowl, whisk the eggs until frothy. Season with salt and pepper. Using the back of a spoon, lightly press the chorizo/potato mixture over the bottom of the pan. Pour in the egg mixture. Place in the oven and bake until the center is firm to the touch, about 15 to 20 minutes. Remove the pan from the oven and cool slightly. Slice into individual servings and place on serving plates. Garnish with parsley.

POTATO-CRUSTED FRITTATA WITH CHORIZO

Steps:

• In the deep half of a frittata pan over medium-high heat, warm the olive oil. Add the bell pepper, salt and pepper and cook until soft, 5 to 7 minutes. Add the 1 cup green onions and cook until soft, 2 to 3 minutes. Transfer the bell pepper mixture to a bowl. Return the deep pan to medium-high heat. Add the chorizo and cook, breaking the meat into 1/2-inch pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer the chorizo to a paper towel-lined plate. Wipe out the pan with paper towels. Return the deep pan to medium heat and melt 1 Tbs. of the butter. Starting in the center of the pan and going up the pan sides, arrange the potato slices in a circular pattern, overlapping the slices. Cook, pressing the potato slices together with a spatula, until tender and golden brown, about 5 minutes. Spread the bell pepper mixture evenly over the potatoes, and sprinkle with the chorizo and cheese. Pour the eggs on top. In the shallow half of the frittata pan over medium heat, melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan. Cook until the edges of the eggs are just set, 8 to 10 minutes. Flip the frittata into the shallow pan and remove the deep pan. Cook until the eggs are set, 12 to 15 minutes more. Gently shake the pan to loosen the frittata and slide it onto a serving plate. Let stand for 5 to 10 minutes. Garnish with green onions and serve. Serves 8 to 10.

CORN, TOMATO, AND CHORIZO FRITTATA

Steps:

• Heat the broiler to high set the rack at medium height. Beat the eggs, salt, and pepper in a bowl until well blended.Spray a large, oven-safe, nonstick skillet with oil and heat over medium-high heat. Brown the chorizo. Add the corn and tomatoes and simmer for several minutes, until fairly dry. Reduce the heat to medium and add the beaten egg, tilting the pan and lifting the vegetables so that it flows evenly across the bottom of the pan. Make sure the vegetables are distributed evenly. As the egg sets, lift the edges and tilt the pan so that the liquid egg flows under the set sections cook until just the top 1/2 inch of egg is liquid.Place the pan under the broiler and broil until the surface is puffed and browned, 2 to 4 minutes. Remove from the broiler, using a thick pot holder. Sprinkle with the cheese, cover, and let rest for 5 minutes to melt the cheese. Scatter the cilantro over the top, cut into wedges, and serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

PAPAS AND CHORIZO FRITTATA

Steps:

• Thoroughly mash the tater-tots in a zip-loc bag.
• Heat the olive oil in a 10-inch oven safe skillet over medium heat. Add the onion and chorizo and sauté for 5 to 6 minutes, stirring occasionally.
• Add the mashed tater-tots, garlic and red pepper and cook until potatoes are heated through.
• Pour the egg mixture into the pan. Gently mix the chorizo/potato mixture with the eggs as they begin to set.
• Reduce the heat to medium-low, cover and cook the frittata until the eggs are almost completely set through.
• Use a spatula to ensure the egg mixture is not sticking to the skillet before placing the pan in the broiler. Broil on medium for 2 minutes.
• Remove the pan from the heat. Invert the frittata onto a platter or large plate and spread the shredded cheese over the top.
• Lightly cover the frittata with aluminum foil and let it rest for a couple of minutes.
• Remove foil and garnish with sliced avocado, salsa, sliced scallions and the sprigs of cilantro then serve.

CHORIZO, TOMATO AND GOAT CHEESE FRITTATA

Steps:

• Place eggs, milk and chopped coriander in a bowl and lighlty whisk, set aside.
• Heat the oil in a non stick fry pan over high heat, add the onion, garlic, chorizo and chili and cook for 3-4 minutes or until onion is softened.
• Add the tomato, salt and pepper and cook for 5-6 minutes or until thickened slightly.
• Add egg mixture, top with cheese of choice (feta or goat) and cook until egg is just set.
• Place the frying pan under a preheated grill (broiler) for 5-6 minutes until golden.

SHRIMP AND CHORIZO FRITTATA

Steps:

• Heat the broiler to medium. In an 8in frying pan, fry the onion and chorizo in the oil over a low heat for 4-5 mins stirring occasionally until the onion is soft.
• Take the pan off the heat, pour out any excess fat from the chorizo, then stir in the beaten eggs and milk with some seasoning.
• Stir in the shrimp and peas and return to a low heat for 10-12 mins until all but the very top of the frittata is set.
• Flash it under the broiler until golden. Serve in wedges with a salad.

CHORIZO FRITTATA

Steps:

• Turn on the grill. Wisk the eggs with the milk, adding salt and pepper to taste.
• Without adding any oil and on a low heat, gently sweat the chorizo in a small 7" frying pan for 3-4 minutes.
• Add the onion and garlic to the pan until the onions turn translucent. Add the peppers and fry until soft add the mushrooms and fry for another 2-3 minutes.
• Add the egg mix to the frying pan and alternate between frying on the hob and grilling every 1-2 minutes until the egg mixture is set through.
• Transfer the frittata to a plate cut into equal portions. Serve with a side salad, chips or on its own. To give the frittata something extra add a dash of tobacco when serving.

VELVEETA® FRITTATA WITH CHORIZO

Steps:

• Heat oven to 375ºF.
• Cook chorizo in medium ovenproof skillet on medium-high heat 5 to 7 min. or until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside.
• Add potatoes to drippings in skillet; cook on medium heat 5 to 6 min. or until potatoes are crisp-tender. Stir in spinach; cook and stir 1 min. or just until wilted. Remove from heat; stir in chorizo.
• Whisk eggs and milk in medium bowl until blended; stir in VELVEETA. Add to ingredients in skillet; stir just until blended.
• Bake 20 to 25 min. or until knife inserted in center comes out clean.