Breakfast

Santa Fe Frittata

Well it was one of those nights where we just couldn’t figure out what to make for dinner

As we dug through the refrigerator, freezer and pantry, nothing came to mind

Most of what we had frozen would take too long to thaw and pizza just didn’t feel like an option  Whenever something like this happens, frittatas come to mind

This is such a versatile egg dish, you can serve it for breakfast, brunch, lunch or dinner     The best part is you can add anything you want to a frittata, I mean you can really experiment with flavors here, which is why I went the Southwestern route when making our “Santa Fe Frittata”

Now we all like frittatas in my house, but my daughter has one issue… there isn’t usually a crust involved

Well as I said earlier, frittatas can be versatile, so we are going to add a potato crust and bring this to a new level!

First up let’s start with 3 russet potatoes and 2 tablespoons of butter

Grate the potatoes (you can leave the skins on)

Melt the butter in an oven proof pan

We used our Lodge Cast-Iron Pan

Sprinkle the shredded potatoes evenly in the pan and cook for 10-12 minutes

Carefully flip the potatoes and remove from heat and set aside

Next up you will need 5  chorizo sausages and 1 red onion

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Remove the chorizo from its skin and start cooking over medium heat

Break up the sausage and brown it for around 6-8 minutes

Remove the chorizo with a slotted spoon and set aside

Peel and chop the onion and start cooking it in the pan you cooked the chorizo in (no sense wasting that good chorizo oil)

Cook until nicely caramelized, about 6-8 minutes

Remove from heat and set aside

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Next up lets work on the egg mixture

You will need 12 eggs, 1/4 cup of milk, 10 ounces of frozen spinach (thawed and drained well), 8 ounces of sharp cheddar cheese and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

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Place your pan with the potatoes into the oven and preheat to 350 F, allowing the pan to get hot as the oven comes to temperature

Crack your eggs into a mixing bowl and add in the 1/4 cup of milk and your seasonings

Whisk together vigorously

Add in your chorizo and spinach

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Next add in your onions and cheddar and combine well

Remove the hot potato pan from the oven and place on a heat proof surface

Pour your egg mixture over the potatoes

Spread the ingredients out evenly

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Place in the oven and cook for 25-30 minutes or until a knife inserted in the center comes out clean

Then place on a rack and allow to rest for 10 minutes

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Once rested you can remove from the pan and slice

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We served this over a bed of field greens

Don’t you just want a bite?

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Enjoy!!!

Simply Sundays! ~ Santa Fe Frittata

  • Servings: 4-8
  • Difficulty: Medium
  • Print

Ingredients

3 russet potatoes

2 tablespoons of butter

kosher salt and ground black pepper

5 chorizo sausages

1 red onion

12 eggs

1/4 cup of milk

10 ounces of frozen spinach (thawed and drained)

8 ounces of sharp cheddar

1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

Directions

Grate 3 russet potatoes (skin on is fine).  Melt 2 tablespoons of butter in an oven proof pan.  Sprinkle the shredded potatoes evenly in the pan and cook for 10-12 minutes  Carefully flip the potatoes and remove from heat and set aside

Remove the chorizo from its skin and start cooking over medium heat.  Break up the sausage and brown it for around 6-8 minutes.  Remove the chorizo with a slotted spoon and set aside

Peel and chop the onion and start cooking it in the pan you cooked the chorizo in (no sense wasting that good chorizo oil).  Cook until nicely caramelized, about 6-8 minutes.  Remove from heat and set aside

Place your pan with the potatoes into the oven and preheat to 350 F, allowing the pan to get hot as the oven comes to temperature

Add 12 eggs, 1/4 cup of milk and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder to a mixing bowl and whisk vigorously.  Add in your chorizo and spinach.    Next add in your onions and cheddar and combine well

Remove the hot potato pan from the oven and place on a heat proof surface.  Pour your egg mixture over the potatoes.  Use a spatula to spread the ingredients out evenly.  Place in the oven and cook for 25-30 minutes or until a knife inserted in the center comes out clean  Then place on a rack and allow to rest for 10 minutes.  Once rested you can remove from the pan and slice

© Simply Sundays 2016
All rights reserved

2 comments on “Santa Fe Frittata

  1. Frittata is a dish which can act as a savior on a day with an almost empty fridge. Loved your recipe! This looks delicious 🙂

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