Mexican Frittata
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
337 kcal
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Course
Main Course, Breakfast
Mexican Frittata
Description
The Mexican Frittata centers around eggs enriched with a mixture of sautéed chorizo sausage, cubed potatoes, onions, and jalapeños. The potatoes are parboiled to retain slight firmness and then combined with cooked chorizo, which imparts a spicy, smoky depth. Fresh cilantro and jack cheese blend through the egg base, while optional cotija cheese and chipotle powder add extra layers of smoky, tangy notes. Cooked in the oven, the frittata develops a gently firm texture, with contrasting soft yolks and tender vegetables.
Its robust flavors from chorizo and jalapeños make this frittata hearty enough for any meal, especially brunch or a filling breakfast. The cilantro adds brightness that balances the richness of the sausage and eggs. It pairs nicely with a simple green salad or warm tortillas if desired.
For a good texture, parboil the potatoes until just tender to avoid sogginess. The chorizo can be cooked whole in the oven before chopping or crumbled and sautéed directly with onions and jalapeños. Adjust salt and chipotle powder to taste based on your heat preference.
Ingredients
- 10 egg
- 1 potato
- 1 chorizo sausage link; approx. 1/4 lb
- 1/2 onion
- 2 jalapeños
- 1/2 cup cilantro chopped; approx. 15-20 sprigs
- 1/2 cup jack cheese cubed
- cotija cheese shredded; optional
- 1/2 teaspoon chipotle powder optional
- 1/2 teaspoon salt plus more to taste
- black pepper freshly cracked
- olive oil
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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