Mexican Frittata
1 pkg. Chorizo
1 green pepper, diced
1 medium onion, diced
10-20 oz shredded hash browns
6 large eggs
1/2 tsp. salt
1/4 cup water
Garnishes (optional)
Shredded cheese
Sour cream
Salsa
green onion
In skillet, cook chorizo, draining off fat with a turkey baster until crumbly and mostly "dry". (Various brands cook faster and with less fat - spiciness also varies considerably.) Remove chorizo from skillet and add green pepper and onion. Cook until soft and slightly brown. Add Chorizo back into the mix. (Base mix can be refrigerated at this point until you are ready to finish the dish. I recommend making it a day or two ahead.)
In an oven-proof skillet, mix base (chorizo/pepper/onion) and shredded hash browns until heated through. Spread mixture evenly in pan. In small bowl, whisk eggs, salt and water until blended. Pour egg mixture over chorizo/potato mixture - do NOT stir. Place in oven preheated to 450 degrees; bake5-7 minutes or until set. Serve warm.
Note: I use a non stick Calphalon pan that is safe at high temps, make sure you are using a pan that is safe to use in the oven! If using a cast iron skillet, you may want to heat the ingredients in a separate pan and then add to your skillet that has been sprayed with or rubbed with cooking oil to prevent sticks.
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