Thursday, June 5, 2008

Spanish Frittata

My friend Amy was in town a couple weeks ago and was talking about a Spanish Frittata that she had seen in one of her magazines and she wanted me to make it for her. I looked a the recipe and immediately started adding to it and substiting different ingredients to make it taste better. Overall it turned out really good and I will make this again. I usually don’t like anything spicy for breakfast, but this hit the spot.

Spanish Frittata

1 Pound Spicy Chorizo Sausage
2 Tablespoons Butter
1 Onion, diced
5 Small Red Potatoes, diced
3 Roasted Red Peppers (I used canned), cut into strips
12 Eggs
½ Cup Half&Half
6 Ounces Chevre, crumbled

Cut the sausage into ¼ inch thick pieces and fry in a 12 inch, oven safe, non-stick frying pan until browned, remove and set aside. Drain the grease and add the butter, onion and potato, cook over medium heat until the potatoes and browned and softened, about 15 minutes. In a bowl mix the eggs half&half and the crumbled chevre. Next, evenly distribute the red peppers over the onion and potato mixture, along with the cooked sausage. Pour the egg mixture over the top and place in a 350 degree pre-heated oven and cook until lightly golden brown on top, about 50-60 minutes. Can be served hot or at room temperature.

1 comment:

Sophie said...

Your spanish frittata looks great, jason! can you halve the amounts of eggs?