Best Potato Ham Chorizo Spinach Frittata Recipes

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POTATO, HAM, CHORIZO & SPINACH FRITTATA



Potato, Ham, Chorizo & Spinach Frittata image

Make and share this Potato, Ham, Chorizo & Spinach Frittata recipe from Food.com.

Provided by Sonya01

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 chorizo sausage, thinly sliced
800 g potatoes, peeled, cut into 4cm pieces (coliban (washed)
100 g sliced ham, quartered
100 g baby spinach leaves
6 eggs
4 green shallots, ends trimmed, thinly sliced
1 bunch rocket, ends trimmed, washed, dried
1 bunch fresh chives, cut into 5cm lengths
30 g shaved parmesan cheese

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.

Nutrition Facts : Calories 441.1, Fat 15.3, SaturatedFat 5, Cholesterol 233.4, Sodium 561.4, Carbohydrate 50.1, Fiber 16.6, Sugar 11.4, Protein 35.3

CHORIZO FRITTATA



Chorizo Frittata image

Chorizo is a spicy Mexican sausage that can be found in most grocery stores in the West or Southwest. We had this for breakfast at our best friends' home, Forrest. It was wonderful, as usual! He always spoils us when we stay overnight.

Provided by quotFoodThe Way To

Categories     Breakfast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 large baking potato, like Russets, peeled and cut into 1/2-inch cubes
6 eggs
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup grated asiago cheese or 1/2 cup shredded cheddar cheese
1/2 lb chorizo sausage, removed from casing and crumbled
1 small onion, finely chopped
1/2 green bell pepper, finely chopped

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.

CHORIZO-POTATO FRITTATA



Chorizo-Potato Frittata image

Make and share this Chorizo-Potato Frittata recipe from Food.com.

Provided by Mommy Diva

Categories     One Dish Meal

Time 25m

Yield 6 wedges

Number Of Ingredients 11

3 tablespoons extra virgin olive oil (EVOO)
1/4 lb chorizo sausage, casing removed and chopped
2 large boiling potatoes, cut in half and thinly sliced (white)
1 small onion, thinly sliced
4 garlic cloves, chopped
12 extra-large eggs (or 1 quart of pasteurized egg yolks)
1/3 cup half-and-half (eyeball it)
1 teaspoon salt
black pepper
1/4 lb manchego cheese, grated
1/2 cup flat leaf parsley, chopped (a couple of handfuls)

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! ;).

Nutrition Facts : Calories 380.2, Fat 26.3, SaturatedFat 8.1, Cholesterol 438.3, Sodium 791.9, Carbohydrate 14.8, Fiber 1.4, Sugar 1.5, Protein 20.4

HAM AND POTATO FRITTATA



Ham and Potato Frittata image

Easy and delicious, this hearty dish's been appreciated whenever I've served it...breakfast, lunch or dinner. Reheated or cold, the leftovers are also great! We-my husband, our 8-year-old daughter and I-live in a suburb. But our back windows look out at mountains, farms, horses and cows.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 pound red potatoes, cooked and sliced
3 tablespoons butter, divided
1-1/2 cups thinly sliced fresh mushrooms
1 cup thinly sliced onion
1 sweet red pepper, cut into thin strips
2 cups diced fully cooked ham
2 teaspoons minced fresh garlic
1/2 cup minced fresh parsley or basil
1 tablespoon olive oil
8 large eggs
Salt and pepper to taste
1-1/2 cups shredded cheddar or Swiss cheese

Steps:

  • In a 10-in. cast-iron or other ovenproof skillet, brown potatoes in 2 tablespoons butter over medium-high heat; remove and set aside., In the same skillet, saute the mushrooms, onion, red pepper and ham in remaining butter until vegetables are tender. Add garlic; cook 1 minute longer; drain. Remove and set aside. , In the same skillet, cook the potatoes, ham mixture and parsley in oil over medium-high heat. In a large bowl, beat the eggs, salt and pepper. Pour into skillet; cover and cook for 10-15 minutes or until eggs are nearly set. , Broil 5-6 in. from the heat for 2-3 minutes or until eggs are set. Sprinkle with the cheese and broil until melted. Cut into wedges.

Nutrition Facts : Calories 418 calories, Fat 27g fat (13g saturated fat), Cholesterol 353mg cholesterol, Sodium 917mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

HAM & SPINACH FRITTATA



Ham & Spinach Frittata image

Although I use 2% skim cheese, this could easily be adapted to the Weight Watchers Core program by switching to fat-free cheese. I like to make this on the weekend, then wrap slices individually. It will keep for a week in the fridge, and makes breakfast much easier on those crazy hurried mornings.

Provided by mandalee65

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

4 eggs
1/2 cup egg substitute
1 cup fresh spinach, chopped
4 ounces lean ham, cubed
1 cup 2% mozzarella cheese
1 ounce roasted red pepper
2 tablespoons parmesan cheese

Steps:

  • Preheat oven to 350. Spray an 8-inch pie dish with cooking spray.
  • In a large bowl, beat eggs and egg substitute. Stir in spinach, ham, cheese, and roasted pepper.
  • Pour into pie dish and bake for 20 minutes.
  • Sprinkle parmesan cheese on top and bake until eggs are set, 10-20 minutes. Eggs are done when knife inserted in middle comes out clean.
  • Allow to rest 10 minutes. Cut into 6 wedges.

Nutrition Facts : Calories 101.4, Fat 5.4, SaturatedFat 1.8, Cholesterol 148.3, Sodium 392, Carbohydrate 0.9, Fiber 0.2, Sugar 0.4, Protein 11.5

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