The frittata, an egg-based Italian dish in which the word means “fried”.
Call it the Italian omelette and where Italians have mixed in meats, pasta, vegetables, cheese, you name it.
For this Chorizo, Potato and Spinach Frittata, it’s easy to prepare and it’s so delicious!
- One chorizzo (remove casing)
- 4-8 Red potatoes sliced
- Spinach (cut into small pieces)
- 2 tablespoons of cream
- 8 large eggs
- 1/2 cup of Italian cheese (shredded) and 1/4 to sprinkle on top after the frittata finishes baking
- salt & pepper
- 1 tablespoon of extra virgin olive oil
- You can add garlic, basil, thyme, etc.
On your cast iron skillet, add a tablespoon of extra virgin olive oil and then add the chorizo. Cook your chorizo after you remove the casing in medium to high heat until chorizo crumbles. Then add your potatoes and put on medium heat and stir occasionally while you prepare the contents which you will mixed together in a bowl. Meanwhile, heat your oven to 425 degrees.
In a bowl, add your eight eggs, two tablespoon of cream, 1/2 cup of Italian shredded cheese, chopped spinach, garlic, thyme, basil and salt and pepper and whisk the contents.
As you stir your potatoes and making sure they are soft and chorizo, turn off the stove and pour the contents in the bowl into the skillet, covering up the potatoes and chorizo.
Then put your cast iron skillet in the hot oven for 15 minutes. And that’s it! Remove the cast iron skillet and sprinkle the remaining 1/4 cheese on top and slice the frittata like a pie and serve.
It’s a simple and delicious dish, but remember, you can alternate ingredients and for those who love kale instead of spinach, you can change that up. Add slice tomatoes, onions, green onions, mushrooms and for meat, instead of chorizo, add Italian sausage, salami or ground beef.
It’s a dish that is worth experimenting and create to your own personal taste. Enjoy!