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Spanish Frittata with Potatoes, Piquillo, Chorizo Recipe

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This recipe for Spanish Frittata with Potatoes, Piquillo, Chorizo is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Piquillo Pepper Vinaigrette:
6 drained peppers (3 oz) or 1/2 c. chopped
1/2 c. olive oil
2 T. red wine vinegar
1 garlic clove peeled

Frittata:
6 lg eggs
1/2 t. salt
1/2 t. pepper
2 T. olive oil
1/2 c. chopped red onion
1/2 c. 1/2 in. cubes peeled red skinned potatoes
6 oz. chorizo, casings removed, meat crumbled
1/2 c. chopped drained piquillo (or other pepper)
2 T. chopped Italian parsley
6 c. mixed baby greens
Directions:
Directions:
Can make vinaigrette up to 3 days ahead. Process ingredients until smooth. Season with salt and pepper.

Frittata: preheat broiler. Whisk eggs, salt, and pepper in lg bowl.
Heat oil in lg ovenproof skillet over med-high heat. Add onion and potato; saute until potato is tender, 7-8 min.
Add chorizo and saute until well browned about 5 min.
Stir in peppers and parsley.
Add egg mixture to skillet and cook until set on bottom and softly set on top, tilting skillet to allow uncooked egg mixture to flow underneath.
Transfer to broiler and broil until eggs are set, about 2 min.
Run rubber spatula around and slide out onto platter.
Cut into 4 wedges.
Toss greens with enough vinaigrette to coat and serve alongside.
Number Of Servings:
Number Of Servings:
4

 

 

 

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