Mexican Frittata

Name: Mexican Frittata
Prep time: 20 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Ingredients: 10 eggs; 1 potato; 1 chorizo sausage link (approx. 1/4 lb.); 1/2 onion; 2 jalapeños; 1/2 cup chopped cilantro (approx. 15-20 sprigs); 1/2 cup cubed cheese (I used Jack); shredded Cotija cheese (optional); 1/2 teaspoon chipotle powder (optional); 1/2 teaspoon salt (plus more to taste); freshly cracked black pepper; olive oil

User Reviews

5.0

27 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
337 kcal
Course
Main Course, Breakfast

Mexican Frittata

Ximena Brandt

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Here's an easy, versatile recipe for a zippy Mexican Frittata. I find the chorizo-jalapeno-cheese combo irresistible but you can always make a vegetarian version too. So good!

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Ingredients

Servings

10 eggs
1 potato
1 chorizo sausage link (approx. 1/4 lb.)
1/2 onion
2 jalapeños
1/2 cup chopped cilantro (approx. 15-20 sprigs)
1/2 cup cubed cheese (I used Jack)
shredded Cotija cheese (optional)
1/2 teaspoon chipotle powder (optional)
1/2 teaspoon salt (plus more to taste)
freshly cracked black pepper
olive oil

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Instructions

I started this version by putting the chorizo link in a 350F oven until I needed it. (Alternatively, you can crumble the chorizo and cook it with the onion and jalapeno.)
Finely cube the potato. Add it to a pot of salted boiling water and parboil for 4-5 minutes. Drain and set aside. Ideally they are still a little firm as they will finish cooking in the frittata's baking period.
Finely chop 1/2 onion and 2 jalapenos. Saute in a dollop of oil over medium heat until tender, approx. 5-8 minutes.
Add the chopped chorizo link and saute until the chorizo is fully cooked. Add the potatoes and season liberally with salt and pepper. (Note: I only added 2/3 of the cubed potatoes to this batch as that seemed to create a good balance.)
For the egg mixture, crack ten eggs in a mixing bowl and combine well. Add 1/2 cup of chopped cilantro, 1/2 teaspoon chipotle powder (optional), 1/2 teaspoon salt, freshly cracked black pepper, and shredded Cotija cheese (optional). Combine well and add the egg mixture to the saute pan.
Use a spatula to even things out in the saute pan, letting the eggs fill the gaps and settle to the bottom of the pan. Add 1/2 cup of cubed cheese (I used Jack), and you can also optionally add a layer of shredded cheese on top.
If using an oven-safe skillet simply add it to a 350F oven and bake for 10-15 minutes. (You can alternatively add everything to a baking dish but you'll have to bake it for a few minutes longer.)
I baked this batch for 12 minutes and then finished it under the broiler for approx. 2 minutes; this can help even out the temp across the center.
Once cooked, slice it up and serve immediately! Feel free to top with fresh garnish and a few drops of hot sauce. Store leftovers in an airtight container in the fridge.