Easy weeknight frittata
Dinner: one wedge of frittata served with pesto and green salad with lemon garlic vinaigrette and pumpkin seeds
Today, I'm gonna share one of my family's favorite recipes. I especially love to have this after a tough evening WOD or when my kids are coming home from whatever practice they are currently rotating through. One particular night, my son (he's 14) managed to eat half of the entire frittata, he loves it that much.
It's actually more of a formula that can take on many different flavors and can accommodate a lot of leftovers you have in your fridge. For this post, I will share how I prepare it most often and it happens to utilize some ground pork and fresh farm eggs from J&L Green Farm, the farmers who deliver directly to CrossFit Burke. I add some simple spices to make my own chorizo since store-bought chorizo can often contain some questionable ingredients. You can use anywhere from 8-16 eggs for this recipe to serve the needs of who you're feeding.
Potato Chorizo Frittata
2-3 small new potatoes, cleaned and sliced to about half an inch.
8-16 eggs, whisked together (I used 14 here, 8 is great for a couple or a small family)
1 lb ground pork
2 teaspoons chipotle powder (use less for less heat)
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sea salt
2 teaspoons apple cider vinegar
1. Preheat oven to 375 degrees.
2. Place potatoes in saucepan, cover with water, and bring to a boil.
3. Once water comes to a boil, reduce heat to a simmer and continue simmering for 5-10 minutes or until they are fork tender.
4. Once potatoes are tender, drain in a colander and set aside. Be sure to drain completely to keep frittata from getting watery.
5. While potatoes are cooking, make the chorizo. If you will be using an oven-safe skillet for your frittata (I use my 12 inch cast-iron skillet), cook chorizo in that skillet. If you don't have an oven-safe skillet, you can transfer all the frittata ingredients to an oven-safe dish after.
6. Cook pork over medium high heat until browned.
7. Add chipotle powder, smoked paprika, garlic powder, onion powder, and sea salt while cooking.
8. Once browned, add the apple cider vinegar and keep cooking so the liquid cooks off completely. For a crispier chorizo (our favorite), keep cooking a little longer until you see the meat appear crisper, but before it burns.
9. Once cooked to your preferred doneness, remove from heat.
10. Make sure chorizo is well distributed in pan (or transfer to your oven-safe dish at this time). Add a single layer of potatoes on top of the chorizo. Pour eggs over top of chorizo and potatoes. Shake it gently to be sure eggs are distributed evenly and place in oven.
11. Bake for about 20 minutes or until middle is set. Time will vary depending on number of eggs used. Promptly remove from the oven.
We love this served with a big ol' green salad, nice and simple. The frittata is good enough to be served on it's own, but also tastes great with salsa, pesto (what I used tonight), and my son loves it with ketchup (of course). If you find a clean chorizo (read your labels), you can also use that instead of making your own, which will save you some time. You can also use any leftover potatoes you have on hand like sweet potatoes or baked potatoes (slice or dice them). I've also made this recipe with chicken and apple sausage and Italian flavored chicken sausage, but the chorizo is always our favorite.