Simple Supper: Chorizo Frittata

I plopped this dense, cheesy, pork-filled guy down on the table for our weekly movie night. It was greeted with quizzical glances & tentative forks. Finally the question:

What is this?

What do you mean, what is this? It's a frittata!

Apparently, this crust-less cousin to the more familiar egg dish, quiche, didn't cross my movie mate's table as often (or ever) as it did mine growing up.

While a frittata may look complicated & fussy, nothing could be more simple. They only take a few minutes to make & most things lying around the kitchen taste great in them. Olives, cheese, bacon, herbs, potatoes, spinach, artichoke hearts, peppers, I've even seen it made with (pre-boiled) penne pasta folded in. I love them filled with green veggies, but this hearty version studded with potatoes & chorizo really sticks to the ribs. Next time you find yourself racking your brain trying to come up with a meal that doesn't involve waiting for you local delivery guy to swing by, crack a few eggs & try a frittata. You'll be surprised just how easy it is to whip up.

Chorizo Frittata, for 4 - 6
8 eggs
1 1/2 tbsp. olive oil
1/4 c. milk
1 yellow onion, coarsely chopped
2 - 3 medium waxy potatoes, boiled & cubed
1/2 c. chorizo or soyrizo, a surprisingly delicious veggie substitute (out of the casing)
1/4 c. monterrey jack cheese, grated
1/4 c. bread crumbs
salt to taste
pepper to taste

Preheat the oven to 400F & move your rack to the highest slot. Heat a cast iron (any oven safe skillet will do, but I think cast iron imparts the most flavor), drizzle with olive oil & saute the onions until translucent (about 5 minutes). Add the chorizo & saute until it begins to form little "crumbles." Add to potatoes & fold them into the chorizo.

Beat together the eggs, milk, salt & pepper. Pour the egg mixture over the chorizo/onion/potato mixture & cook 4 - 5 minutes or until the eggs have set on the bottom. Once it begins to firm up, add the cheese & bread crumbs. Drizzle with the remaining olive oil & pop the frittata in the oven. Cook for another 4 - 5 minutes until the top is golden & the eggs have puffed up a bit.

To serve, slice just as you would a quiche or pie.

Kitchen to table time: 20 minutes