Chorizo Frittata Food

SPANISH CHORIZO AND POTATO FRITTATA

Steps:

• In a medium-size stockpot, add 2 cups water and bring to a boil.
• Reduce heat to medium. Add diced red potatoes and boil for 5 minutes.
• Strain water and set potatoes aside to cool.
• Crack eggs into a large bowl and whisk until fully incorporated and frothy, about 2 minutes. Set aside.
• Preheat oven to 350°F.
• Place a medium-sized, oven-safe saute pan over medium heat and add the olive oil. Wait 1 minute, or until oil is hot.
• Add ground chorizo and garlic. Reduce heat to low, and stir occasionally for about 4 minutes.
• Add potatoes and butter. Stir until butter melts completely.
• Stir in salt and pepper, then remove from heat.
• Add eggs, half-and-half, sharp cheddar, and scallions. Gently stir until all ingredients are fully incorporated. Let sit for 2 minutes.
• Place in oven for 8-10 minutes, or until the edges start to brown and the center is cooked through.
• Allow to cool in the pan for 10 minutes before slicing and serving.

POTATO AND CHORIZO OMELETTE WITH A KINDA PARSLEY SALAD

Steps:

• This omelette is a cross between a Spanish tortilla and an Italian frittata. It's Spanish because of the chorizo and potato, but a little Italian too because I like to finish it off in the oven instead of on the hob, so it puffs up like a soufflé. It has all the things I love in it - potatoes, sausage and eggs.
• Preheat your oven to full whack, or get your grill nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.
• Heat a 20cm non-stick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything's lightly golden and crisp, remove from the pan with a slotted spoon and put to one side. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they'll start to crisp up. Pour the beaten eggs on top immediately, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the grill until the omelette is golden brown on top and just cooked through in the middle.
• While the omelette is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a lug of extra virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, then mix in the parsley leaves. Serve a little on top of the omelette and tuck in!

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.

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.

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.

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:

• Heat oven to 375°F.
• In small bowl, mix pork and taco seasoning mix until combined. In 10-inch ovenproof nonstick skillet, heat oil over medium-high heat. Add seasoned pork, and cook 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Remove from heat.
• In medium bowl, beat eggs, milk and salt until combined. Stir in 1 cup of the cheese and 1/4 cup of the green onions. Pour egg mixture over pork mixture in skillet. Stir until combined. Transfer to oven.
• Bake 18 to 22 minutes or until completely set in center and knife inserted in center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Bake 2 to 3 minutes or until cheese is melted. Cool 5 minutes before serving. Top with remaining 1/4 cup green onions and the tomatoes. Cut into wedges. Top with cilantro and sour cream.

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.

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.