Portuguese Sausage Frittata
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
290 kcal
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Course
Main Course
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Cuisine
Portuguese
Portuguese Sausage Frittata
Description
The Portuguese Sausage Frittata features thinly sliced chouriço cooked until lightly browned and set aside while onions and thin potato slices soften in the rendered sausage fat and olive oil. Garlic and diced roasted red peppers are added before combining the cooked ingredients with beaten eggs seasoned with salt and pepper. The mixture is poured into a warm skillet and cooked over medium heat before finishing under the broiler to set the top and develop a light crust. This technique results in a frittata with a tender, custardy interior and savory bites from the chouriço and peppers.
The boldness of the smokey chouriço balances the mild sweetness of the onions and roasted red peppers, while the potatoes lend heartiness and a soft texture that holds the frittata together. The dish is garnished with chopped parsley adding freshness and color. This frittata can be served warm or at room temperature as a brunch centerpiece or a light dinner. It pairs well with a simple salad or crusty bread to complement the rich texture.
Ingredients
- 3 tablespoons olive oil
- 1/2 pound Portuguese chouriço cut into 1/4-inch (6 mm) slices
- 1 medium yellow onion chopped
- 1/2 pound waxy potato peeled and cut into 1/8-inch (3 mm) slices
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 garlic minced, cloves
- 1/4 cup roasted red peppers diced
- 7 large egg
- parsley for garnish, flat-leaf; chopped
Instructions
- Heat 2 tablespoons oil in a large ovenproof skillet, preferably nonstick, over medium heat until it shimmers. Add the chouriço and cook until lightly browned, about 5 minutes. With a slotted spoon, transfer to a large bowl. Turn the heat to medium-low and toss the onions and potatoes into the skillet. Season with salt and pepper and cook, stirring often, until the onions are translucent and the potatoes are tender, 20 to 25 minutes.
- Add the garlic to the skillet and cook for 1 minute more. Transfer the onions and potatoes and garlic, along with the peppers, into a bowl with the chouriço. Remove the skillet from the heat and wipe it out.
- Heat the broiler. Beat the eggs in a medium bowl until fluffy and season with 1 teaspoon salt and 1/4 teaspoon pepper. Pour the eggs over the chouriço and potato mixture in the bowl and gently toss to combine.
- Add the remaining 1 tablespoon oil to the skillet and warm it over medium heat. Pour in the egg mixture. Using a rubber spatula, quickly stir to cook the eggs briefly, then jiggle the skillet to settle its contents. Run the spatula around the sides of the skillet to prevent the tortilha from sticking. Crank up the heat to medium-high and cook until the edges are set, 3 to 4 minutes. Slide the skillet under the broiler and cook until the top is nicely browned and no puddles of drippy egg remain, 1 to 2 minutes. Slide the tortilla onto a large platter and sprinkle with the parsley or slice it and serve it straight from the skillet, just as my grandmother did.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 290kcal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 241mg | 80% |
| Sodium | 623mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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