Chorizo Potato Frittata

Time to Cook: 
10 min
Time to Prepare: 
10 min
Number of Servings: 
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Frittatas, a type of baked omelet, are easy to make and very customizable, but sometimes the secret to putting together something really fantastic is knowing what flavours go well together. This one is similar to a Spanish omelet, making use of spicy chorizo sausage and leftover roasted potatoes. A nice little topping of lemon and olive oil dressed greens cuts the richness of the eggs and adds some crunch. Chorizo is easily found at most grocery stores in the deli section. The most easily found is dry Spanish style, which can range from very spicy to a mild spice, similar somewhat to pepperoni but smokier in flavour.

To make cooking easier, it's best to have everything chopped and ready to go before you even start. For convenience, chorizo can be purchased already sliced and you can even find washed and prepped spinach/arugula mixes at your local grocery store. Once you get cooking, things move fairly quickly and you want to be ready! The frittata is also great cold, but only dress as much greens as you'll eat immediately, or they will wilt as they sit.

Spicy sausage will warm you up on a cool winter evening.


1 - 1 1/2  cups leftover roasted or boiled potatoes, chopped

70 g of dry chorizo sausage, thinly sliced

6 eggs, lightly beaten

1 tbsp chopped fresh rosemary

salt and fresh cracked pepper

1-2 shallots, peeled and sliced thinly

juice from a lemon

2 handfuls of arugula/spinach mix, roughly chopped

olive oil


1. Turn on the broiler to high and set the rack so it’s about 8 inches from the element.  In a small bowl, combine the shallots with the lemon juice and set aside.

2. In a 20 inch oven proof skillet, melt about 1 tbsp butter. Add the potatoes and chorizo, stirring and cooking while the sausage sizzles and releases some of it’s spicy oils. Once the potatoes and sausage have started to crisp, you can remove them to a plate and set aside.

3. Sprinkle the rosemary leaves into the hot pan. They’ll immediately sizzle-pour in the eggs right after, and then add the chorizo and potatoes back to the pan, sprinkling them evenly over the egg mixture. Set the pan under the broiler for a few minutes, watching carefully.

4. While under the broiler, the eggs will puff up and begin to set. You’ll know the frittata is finished when the center is set. Carefully remove from the oven-don’t forget to use an oven mitt, as the handle will be hot!

 5.  In a medium sized bowl, mix the arugula and spinach with the drained shallots. Drizzle over a bit of the lemon juice and a few teaspoons of good olive oil, along with salt and pepper to taste.

6. Serve the sliced frittata with the arugula/spinach salad mounded over top so that you can have a bit of the greens along with bites of egg, sausage, and potato.  Serve immediately.

Adapted from Jamie Oliver