Recipes
Savoury Potato and Chorizo Frittata
This skillet frittata combines smoky chorizo and crispy potatoes for a hearty meal. The eggs bind everything together while paprika and rosemary add depth. Prep the vegetables and sausage ahead of time to make assembly quick. Bake just until set, then slice and serve warm for best texture.
Serves
4
Prep Time
10 min
Cook Time
20 min
Print RecipeIngredients
- 6 eggs
- 2 tbsp (30 mL) olive oil
- 1 ½ cups (375 mL) chopped frozen hash browns
- 6 oz (175 g) dry-cured chorizo sausage, casing removed and cubed
- ½ cup (125 mL) diced sweet red pepper, diced
- 1 tsp (5 mL) dried rosemary
- ½ tsp (2.5 mL) smoked or regular paprika
- ¼ tsp (1.25 mL) onion powder
- ¼ tsp (1.25 mL) garlic powder
- Pinch each salt and pepper
- Pinch cayenne
Instructions
- Step 1
Preheat oven to 350°F (180°C). Heat oil in medium non-stick, oven-proof skillet or cast-iron skillet set over medium heat. Cook hash browns, stirring often, for 3 to 5 minutes or until lightly browned.
- Step 2
Add sausage, red pepper, rosemary, paprika, onion powder, garlic powder, salt, pepper and cayenne. Cook, stirring often, for 3 to 5 minutes or until sausage starts to brown. Spread evenly in skillet. Remove from heat.
- Step 3
In a bowl, whisk eggs until blended and pour evenly over sausage mixture. Bake for 7 to 8 minutes or until set. Serve warm, cut into wedges.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 430 |
| Fat | 30 g |
| Saturated Fat | 9 g |
| Trans Fat | 0 g |
| Carbohydrate | 14 g |
| Fibre | 2 g |
| Sugars | 2 g |
| Protein | 27 g |
| Sodium | 325 mg |
