I'm a total sucker for a good one-pan meal, especially when it requires my well-seasoned cast-iron skillet. The frittata takes under an hour from cutting board to table. This recipe is made for meal prep because it's just as good cold as it is straight out of the oven.
The first time I made this frittata, I seriously ate like an entire half straight from the pan. The chorizo's salty and fatty goodness compliments the sweet and almost caramelized onions. Those ingredients added with the vinegary roasted red peppers - chef's kiss - perfection! I'm totally in love with this flavor combination.
- 1 russet potato peeled and cut into ½ inches pieces
- 1 small yellow onion thinly sliced
- ½ pound chorizo casing removed
- 1 whole roasted red pepper cut into thin strips
- ¼ cup finely chopped flat-leaf parsley (set aside 1 tablespoon)
- 6 large eggs
- ⅓ cup heavy cream
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 teaspoon hot paprika
- salt & pepper
Preheat oven to 400 degrees. Heat cast-iron skillet on medium heat with 1 tablespoon olive oil + 1 tablespoon unsalted butter.
Add potatoes to the hot skillet - season with salt, pepper, and hot paprika. Fry the potatoes until crispy and brown (about 10-15 minutes). Remove the potatoes to a large plate. Add the yellow onion to the skillet, and season with salt and pepper. When the onions are almost soft and well browned add the chorizo. Using a wooden spoon break the chorizo into small pieces. Allow the chorizo and onions to get super crispy. Once the onions and chorizo are cooked add an additional tablespoon of butter (this to ensure the frittata doesn't stick to the pan). Toss the potatoes, roasted red pepper, and parsley into the skillet - stir everything together.
In a medium-sized bowl whisk together the eggs, heavy cream, and a little salt and pepper. Slowly pour the egg and cream mixture evenly over the ingredients in the skillet. You want egg in every crevice.
Finally! Toss that skillet full of flavor into the preheated oven and bake for about 8-10 minutes. Mine cooked in exactly 10 but I started to check at the 8-minute mark. The egg should be completely set in the middle before you pull it out but do keep in mind it'll continue to cook in the hot cast-iron pan. Top the frittata with the remaining parsley. Serve with a bitter green salad, a dollop of crème fraîche, and your favorite hot sauce.