Aired September 1, 2008
- 1 tablespoon EVOO - Extra Virgin Olive Oil
- 1/2 pound pre-cooked chorizo, casing removed and meat chopped
- 1 jar whole roasted red peppers, drained
- 1 medium to large onion, chopped
- 2 cups frozen diced hash brown potatoes, defrosted
- 4 eggs
- 1/2 cup milk
- A few dashes hot sauce (add more if you like it spicy!)
- Salt and freshly ground black pepper
- 1/4 cup (about a small handful) parsley, chopped
- 1 cup Manchego cheese, shredded
Preheat oven to 375F.
Place a medium-size skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Saut the chorizo in the hot pan until it's crispy, 5-6 minutes.
While the chorizo is cooking, prepare a pie plate by lining it with the roasted peppers -- if they're not already broken open, run a knife down the side of them to open up the pocket, just like you're butterflying a chicken breast. Slightly overlap the edges of the peppers so you don't see the bottom or sides of the pan. Put your pie plate onto a baking sheet so it's easier to move later on.
When the chorizo is crispy, transfer it to the pepper-lined pie plate, spreading it out to evenly cover the bottom. Sprinkle the chopped onion and potatoes over the chorizo, spreading everything out evenly.
In a medium-size mixing bowl, whisk together the eggs, milk, hot sauce, some salt and freshly ground black pepper. Toss the parsley into the egg mixture at the last minute, give it a quick stir, then pour the mixture slowly into the pie plate (it may take a second for the liquid to settle into all the nooks and crannies of everything already in the pie plate, so wait for it to settle before adding the rest of your egg mixture). Sprinkle the cheese evenly over the top.
Carefully transfer the baking sheet to the oven and bake the frittata until the eggs are slightly wobbly in the middle and the cheese is golden brown, 30-35 minutes.
Cut the finished frittata into 8 wedges and serve.