French Fry Chorizo Frittata Recipe is exploding with delicious sweet, spicy and smoky flavors. It works really well for breakfast, lunch or dinner!
Inspiration for French Fry Chorizo Frittata
Have you tried my Smoky Chipotle Parmesan French Fries? They have been one of my most popular recipes for years because of their amazing flavor profile.
And those fries are just so good that I wanted to create a new recipe using the same flavors. I thought they’d really stand out in an egg dish — and I was right. 🙂
First . . . .
What is a Frittata?
- A frittata is an Italian dish that’s similar to an omelette.
- It’s egg based and is much like a crustless quiche.
- It can be filled with all sorts of additional ingredients to add different flavors and textures.
- It can be made in the oven or on the stove.
I adore the sweet, smoky, spicy blend of flavors!
What’s in French Fry Chorizo Frittata?
- cheddar cheese
- chipotle peppers in adobo sauce
- olive oil, salt, pepper
This frittata captures all of those delicious ingredients — and it’s a meal. Breakfast, brunch, lunch or dinner.
I used to teach cooking classes and I loved teaching frittata making because once you get the technique down, it’s a matter of just adding the flavors you like. Chipotles are one of my favorite ingredients, and I love developing recipes with them.
The eggs will hold all your favorite flavors — in a beautiful presentation, no less.
Let’s whip one up this weekend, shall we? Any mealtime is the perfect time for this dish.
I hope you love this French Fry Frittata recipe as much as I do!
More frittata recipes to to:
- 3 links (about ¾-pound) raw pork chorizo
- ¾ cup yellow onion, finely chopped
- 1 teaspoon garlic, minced
- 1 teaspoon fresh rosemary, washed and dried, finely chopped
- ¾ cup tomatoes, washed and dried, seeds removed, finely chopped
- 1 tablespoon chipotles in adobo sauce, finely chopped
- 1 pound fingerling potatoes, cut in half lengthwise
- 8 large eggs
- ¼ cup cheddar cheese, grated
- olive oil for the pan
- salt and freshly ground black pepper
Squeeze the chorizo meat out of their casings and into a 12-inch sauté pan. Place the pan over medium heat and use a wooden spatula to break the chorizo into small pieces. Sauté until it's cooked through, about 5 minutes. Remove the chorizo from the pan and set it aside in a medium-sized mixing bowl.
Keeping the heat at medium, add the onion and garlic to the pan and cook until the onions are soft, about 4 minutes. Then add the rosemary and cook for another 30 seconds or so, until it's very aromatic.
Add the tomatoes and chipotles into the onion mixture. Stir to combine and cook only to heat the tomatoes. Add this to the bowl with the chorizo and set aside.
If the pan doesn't have much grease left from the chorizo, coat the bottom with olive oil, and turn the heat to medium-high. Add the potatoes, brown them on all sides, and cook just until they're tender, about 10 minutes.
While the potatoes are cooking, use a whisk to whip the eggs until they are completely blended, and season them with salt and pepper.
Carefully pour the chorizo mixture into the pan with the potatoes and season to taste with salt and pepper. With the heat at medium-low, add the whipped eggs to the pan. Use a small spoon or fork to move the ingredients around a bit, to ensure that egg seeps all the way to the bottom of the pan. Cook for approximately 2 minutes, sprinkle the top surface with the cheese, cover, and turn the heat to low. Cook covered for approximately 8 more minutes and remove the lid. The frittata is done when all of the egg has solidified and puffed up a bit.
Gently slide the frittata out of the sauté pan onto a plate or cutting board. Cut the frittata into about 12 even wedges.