Chorizo Potato Frittata

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"A perfect breakfast, brunch, lunch, or dinner. It's hearty, yet simple. And, because it is a frittata ... don't be afraid to add other vegetables or cheeses to your liking. Green chilies, jalapenos, bell peppers, etc. would all be good. These are just my favorite combinations."

Original is 5 servings


  • Serving Size: 1 (257 g)
  • Calories 466.4
  • Total Fat - 32.9 g
  • Saturated Fat - 13.4 g
  • Cholesterol - 384.5 mg
  • Sodium - 1437.6 mg
  • Total Carbohydrate - 12.2 g
  • Dietary Fiber - 1.8 g
  • Sugars - 2.3 g
  • Protein - 29.5 g
  • Calcium - 349.7 mg
  • Iron - 2.8 mg
  • Vitamin C - 10.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

NOTE ... To make this easy, I used canned potatoes. They are already cooked, and readily available. You can also use fresh diced potato (usually found in the cheese and egg aisle); or, even the frozen diced potatoes. Both work equally as good; but, require a bit more cooking; as they are not cooked through. And, fresh of course, peel, boil, and dice. The canned is just so easy and quick; and, just as good. But, 1 cup cooked diced potatoes is what you need

Step 1

Potatoes ... If you are not using canned potatoes; cook the potatoes just until fork tender. You DO NOT want them falling apart - still firm. You can using boiling water, the microwave; or a saute pan. You don't want to brown them - these are NOT hash browns. Set to the side to cool.

Step 2

Chorizo ... First, preheat your oven to 350 degrees. Then, add the oil to an oven proof saute pan (approx 10") on medium heat. Add the chorizo; and, saute breaking up the chorizo until nice and golden brown. About half way through cooking, add the onion; and, continue to cook until the chorizo is done, and the onions are tender. It should take around 10 minutes.

Step 3

Vegetables ... Add the cooked potatoes, pimentos, olives, and cook a couple of minutes, just until heated through; stirring often.

Step 4

Eggs ... Add the eggs to a bowl; and, beat until light and fluffy. Then, add the rest of the ingredients. Whisk until everything is combined. Then, pour over the chorizo mixture. Top with the Cotija cheese, pressing the cheese into the egg batter; and transfer to a preheated oven.

Step 5

Bake ... On the middle shelf, in a 350 degree oven; for 30-40 minutes until golden brown; and, set. I did turn on the broiler the last minute to brown the top. That is up to you. Just keep an eye on it; every pan and your oven temps, can cause slightly different cooking times.

Step 6

Serve and ENJOY! ... On the side, a salad or bowl of fruit. It makes a great breakfast, brunch, lunch, or dinner. And, it freezes great too.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When buying chorizo, make sure to get the Mexican version, which is soft and uncured.
  • For the potatoes, you can use canned, fresh, or frozen diced potatoes.

  • Substitute chorizo sausage with ground turkey or chicken: This substitution is a great way to reduce the fat content and make the dish healthier. Ground turkey and chicken are leaner than chorizo sausage, and they both provide a good source of protein.
  • Substitute Cotija cheese with feta cheese: Feta cheese is a great alternative to Cotija cheese because it is also a crumbly cheese, but it has a slightly different flavor. Feta cheese is a bit tangier and saltier, which can provide a nice contrast to the other flavors in the dish.

Vegetarian Chorizo Potato Frittata Replace the chorizo sausage with 1/2 cup of cooked lentils, 1 cup of diced mushrooms, and 1 teaspoon of smoked paprika. Add 1/4 cup of diced bell pepper and 1/4 cup of diced jalapenos to the onion and potato mixture. Omit the Cotija cheese and replace with 1/2 cup of shredded vegan cheese.

Fruit Salad: A light and refreshing fruit salad to compliment the hearty and savory Chorizo Potato Frittata. The sweetness of the fruit helps to balance out the bold flavors of the frittata.

Mixed Greens Salad with Feta: A light and flavorful salad to contrast the heavier frittata. The salty and tangy feta cheese brings out the flavor of the greens, while the light vinaigrette adds a refreshing touch to the dish. The salad also adds a nice crunchy texture to the meal.


Q: What type of cheese is best for this recipe?

A: Cotija cheese is a great choice for this recipe, as it is a nice dry crumbly cheese. However, you can use any cheese you prefer.

Q: How long should I cook this dish?

A: The cooking time will depend on the size and thickness of the dish. Generally, cook the dish until it is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

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Fun facts:

The Cotija cheese used in the recipe is a popular Mexican cheese, named after the town of Cotija in the Mexican state of Michoacán. It is also known as the “Parmesan of Mexico” due to its similar flavor and texture.

The chorizo used in this recipe is a type of Mexican sausage, made from pork, chili peppers, and spices. It is believed to have originated in the 16th century, when Spanish conquistadors brought pork and spices from Europe to the Americas.