PAPAS AND CHORIZO FRITTATA
My family and I love this frittata. I make this quite often for Sunday brunch with my Recipe #235321. I hope you enjoy it as well.
Provided by Hunkle
Categories Breakfast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 651.4, Fat 50.3, SaturatedFat 17.9, Cholesterol 441.2, Sodium 1439.4, Carbohydrate 17.1, Fiber 4.1, Sugar 1.6, Protein 33.1
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