Spanish Frittata Recipe
Chorizo, Roasted Red Peppers, Corn, Fingerling Potatoes, Queso Fresco, Avocado Crema, Guajillo Chili Sauce Served with Hash Brown Potato Gratin
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Frittata
Method
Frittata Preparation
- 1
Prepare the Potatoes
Boil the fingerling potatoes in salted water until tender, about 15 minutes. Drain and let cool, then slice thinly.
- 2
Cook the Chorizo
In a large skillet, cook the chorizo over medium heat until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- 3
Mix the Eggs
In a large bowl, whisk together the eggs, salt, and black pepper. Stir in the roasted red peppers, corn, cooked chorizo, and sliced potatoes.
- 4
- 5
Bake
Transfer the skillet to a preheated oven at 180°C (350°F) and bake for 15-20 minutes, or until the frittata is fully set and lightly golden on top.
- 6
Serve
Let cool for a few minutes before slicing. Serve warm with avocado crema and guajillo chili sauce.
