Chorizo and Potato Frittata: Difference between revisions

Chorizo and Potato Frittata (view source)

369 bytes added , 22 February 2014

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 ==Method==
-# Cut potatoes into large chunks and boil for ?10 minutes.  Drain and slice
+# Preheat the oven to 400 degrees F.
-# Heat some oil in a large cast iron skillet and add the chorizo.  Sautee for 5 minutes, until slightly crisp.
+# In a large non-stick ovenproof saute pan (RG uses cast iron), over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until caramelized, about 8 minutes.
-# Add red onion and cook five more minutes
+# Add the sausage and saute for 2 minutes.
-# Mix together eggs, cream, cheese, and chopped chives.  Season well.
+# Add the potatoes. Season with salt and pepper. Continue to saute for 1 minute.
-# Add potatoes and onion/chorizo to the egg mixture
+# In a mixing bowl, whisk the eggs until frothy. Season with salt and pepper.
-# Pour into cast iron skillet
+# Using the back of a spoon, lightly press the chorizo/potato mixture over the bottom of the pan. Pour in the egg mixture.
-# Cook on low heat until mostly set (about 10-15 minutes)
+# Place in the oven and bake until the center is firm to the touch, about 15 to 20 minutes. (Brown top with broiler if needed.)
-# Brown under broiler
+# Remove the pan from the oven and cool slightly. Slice into individual servings and place on serving plates. Garnish with parsley.
 ==Source==
 [http://www.foodnetwork.com/recipes/emeril-lagasse/chorizo-and-potato-fritta-recipe.html?oc=linkback Emeril Lagasse]