Frittata
By KCamp
I learned the basics of this from a cooking class at Central Market. The class was taught by Ignacio Fonseca who had been partying hard because of Barcelona winning the European Club championship earlier in the day.
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Ingredients
- 2 cups Extra Virgin Olive Oil
- 10 red potatoes, peeled and thinly sliced
- 4 yellow onions, peeled and thinly sliced
- 6 garlic cloves, peeled and thinly sliced
- 12 eggs
- ½ pound of Rioja’s Chorizo** (see recipe from Grady Spears Cowboy in the Kitchen)
- pinch of salt
Details
Servings 10
Preparation time 60mins
Cooking time 105mins
Preparation
Step 1
Cook potatoes, onions and garlic in olive oil on medium low heat for 30 minutes, or until potatoes are tender. Drain oil. Cook Rioja chorizo in non-stick pan for 3 minutes. Mix eggs and pour into non-stick saute pan with chorizo and vegetable mixture.
I usually cut this recipe back to about 6 potatoes, 1 1/2 onion and 7-8 eggs. I usually use ground pork with a bit of Spanish chorizo from Central Market. I add red chile flakes, but the recipe does not call for it.
Spanish chorizo has smoked paprika and coarse ground pork rather than Mexican chorizo which is more common around Houston.
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