Tuscan Herb Chorizo & Potato Frittata

23 February, 2013

¼ Cup Olive del Mondo Tuscan Herb Olive Oil, plus a little more for drizzling
6 eggs
One Handful of Cherry Tomatoes
¼ Tsp Ground Sea Salt
½ Tsp Ground Pepper
2 Medium Chorizo Sausages
6 baby potatoes

1 Shallot
Juice of one lemon
Pinch of Salt
Pinch of Pepper

Preheat oven to 350F.

Boil potatoes in a pot until tender.

Submerge thinly sliced shallots in lemon juice, with another pinch of salt and pepper. Let them marinate here as they will be used as a garnish for the frittata when served. Beat together eggs, salt, pepper, Tuscan Herb Olive Oil and set aside.

Chop the chorizo and potatoes into bite-zed chunks, and cook on medium heat in an ovenproof pan. Let these cook for a few minutes, then cut tomatoes in half and add to pan. Once they start to golden, add egg mixture and transfer to oven and cook for an additional 10 minutes or until middle is cooked through. Take care not to overcook.

Slice into wedges and serve with shallots on top. You can also garnish with chopped parsley, which is always a nice addition to frittatas of any kind.

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