As I have said before I love the idea of taking breakfast foods and making them more dinner appropriate. Fritattas are generally more of a brunch food for me, but I think a few small changes can make them a hearty dinner meal. Also? I love eggs. Any time there is a chance to work eggs into one of my meals is a good day.
I think I saw a similar recipe somewhere, but I can’t remember where. Anyway, I ended up just kind of winging this. Thankfully I have the habit of writing down “homemade” recipes as I go, so I have the info to share with you. You’ll definitely want to try this dish!
Chorizo & Potato Fritatta {my recipe}
Ingredients:
- 12 oz chorizo
- 1 tbs olive oil
- 4 small red potatoes
- 6 eggs
- 1/3 cup low fat buttermilk
- 1 cup shredded mozzarella cheese
- salsa
- sour cream
Directions:
- Set the oven to broil. Spray a pie pan with olive oil.
- Remove the skin from the chorizo. Cut up into small pieces.
- In a small skillet, heat the olive oil on medium-high.
- Wash the potatoes. Cut up into bite size pieces. Add the potatoes and chorizo to the skillet. Cook the mixture for 5-7 minutes.
- In a small bowl, whisk the eggs and buttermilk. Dump into the pie pan and add in mozzarella cheese.
- Once the meat & potatoes are finished add them to the egg mixture.
- Cook on broil for 9-10 minutes.
- Remove from oven and let cook about 3 minutes. Cut like a pie. Top with salsa and sour cream.
Grade: A-
Comments: This was really delicious. I had never had chorizo before, but it was really good. However, be forewarned this dish is mildly spicy. It would make a great brunch dish. You could even add peppers, onions, etc. if you wanted more vegetables. It makes for great leftovers as well. Both Nathan and I took some to work the next day and ate it cold. It was a great lunch dish!
