In a large, ovenproof, non- stick skillet, heat oil over medium high.
Add potatoes, onion, and garlic, and cook for 5 minutes, stirring
often. Add stock, reduce heat to medium low; cover and cook for
12-14 minutes or until potatoes are fork tender. Uncover, add
chorizo and parsley, and cook, stirring for 2 minutes.
In a large bowl, whisk together eggs, paprika, salt and pepper,
and pour into skillet. Increase heat to medium and cook for
about 3 minutes; lifting the edge with a rubber spatula to let
runny egg go to the bottom. When the bottom and sides are
starting to set, transfer skillet to a preheated 400 degree oven
and bake for about 10 minutes or until knife inserted in the
centre of the frittata comes out clean. Sprinkle with cheese and
broil for about 2 minutes or until golden on top.
Originally Submitted
7/26/2013
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