Chorizo and Potato Frittata

Recipe written by Roosevelt Lewis

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

• 1 dozen large eggs
• ½ cup heavy cream
• ¼ unsalted butter
• ½ dried chorizo, diced
• 1 cup manchego cheese, shredded
• 2 tablespoons Parmigiano-Reggiano, grated
• ½ pound Yukon gold, peeled and cut into ¼ inch dice
• Salt and fresh cracked black pepper, to taste

• 9” Cast iron skillet

Directions:

Preheat oven to 350ºF.

In a bowl, beat eggs vigorously with heavy cream, Parmigiano-Reggiano, salt and pepper. Set aside.

Boil diced potatoes for approximately 5 to 6 minutes. Drain. In a large cast iron skillet melt butter. Sauté diced potatoes and chorizo for about 12 to 15 minutes on medium heat. Strain butter from skillet. Remove potato and chorizo mixture from pan. Place on paper towels.

Add egg mixture to cast iron pan. Evenly sprinkle diced potatoes and chorizo mixture over egg mixture.  Layer the frittata with manchego cheese. Bake in oven for 40 minutes. Cut into wedges. Serve hot or at room temperature.

Note: Frittata mixture can be kept at room temperature for up to 4 hours.