Easy Chorizo Frittata

Inspired by the rich flavors of my Latina heritage this chorizo frittata recipe is a dish that embodies the essence of Latin cuisine: bold, spicy, and oh-so-delicious!

Chorizo frittata is a sizzling fusion of spicy chorizo, creamy eggs, and vibrant veggies packed together in the best way to make the perfect frittata recipe!

The Essence of Chorizo

You may be wondering, "what is chorizo"?

Chorizo is a sassy, spicy sausage that hails from the heart of Latin cuisine.

Imagine pork or beef seasoned with a blend of smoky paprika, garlic, and red pepper flakes. It's the secret ingredient that adds a fiery kick to your favorite dishes.

Mexican Chorizo vs Spanish Chorizo: What's the difference?

Buying chorizo can feel like buying deli meat or cheese at the deli stand in a farmers market. You can find all kinds of variations. Today, we'll focus on two main ones.

Mexican Chorizo is spicy and bold due to the vinegar, chili peppers, and various herbs added to the typically pork meat mixture. It is sold raw, so you must remove the casings, if it has any, and cook it first.

Pork fat is also usually added, so you'll find when you cook your Mexican chorizo, that there's a nice amount of fat.

If you choose to use Mexican chorizo, you'll find this extra fat perfect for sautéing your onions and peppers in! (Remove extra grease after, if there's too much.)

When you cook with Mexican chorizo, you'll find that it makes your food pretty red, too! That's because it uses more paprika than Spanish chorizo.

If you want a spicy frittata recipe, use the Mexican chorizo for this Latin breakfast recipe.

Related: Embark on a flavorful journey with our tempting chorizo risotto recipe!

Spanish Chorizo is more delicate, yet still adds depth to any dish with it's complexity. Made from either pork or beef, Spanish chorizo has spices, herbs, and wine in it's meat mixture that is fermented and then slowly smoked.

After the smoking process is done, it then goes through an air-curing process for a few weeks. This means you don't have to cook Spanish chorizo.

Can I be honest? Most Puerto Rican recipes are not "spicy" when it comes to the heat index. This means that for me, I'm a baby when it comes to heat.

I always go with Spanish chorizo, and I love the complexity it offers to a dish, while still adding a garlic heavy punch for an oomph!

Choosing the Right Pan For Making Frittatas

When making a frittata, you can either use a cast iron skillet or a stainless steel pan for this chorizo and egg recipe.

Due to the cooking process (frittatas are started with frying over the stove, then it finishes by baking in the oven), you can not use a casserole dish, Pyrex dish, etc. You must use an oven safe frying pan.

Using a cast iron skillet is always your best bet when making frittatas. Cast iron distributes heat evenly, is safe to transfer from stovetop to oven, and if well-seasoned and greased it can be non-stick.

You can choose to use a stainless steel pan, if it's your only option -that's fine! Make sure it's non-stick and oven safe.

For either pan, be sure to preheat your oven for a few minutes with oil. Once the oil starts to simmer, you know the pan is preheated. Here's a great article that shows your how to keep food from sticking from cast iron.

Please remember to use oven mitts when handling the cast iron pan. The handle gets really hot, even on the stove!

Ingredients

• Eggs: The necessary ingredient for any breakfast frittata!
• Cream or Milk: For a moist and slightly creamy frittata, it's best to use cream or full fat milk. You can also use almond milk, etc. if that's your preference.
• Garlic Powder: Completely optional, you can also use a clove or two of fresh garlic, finely minced or even grated in it's place.
• Salt: Swap to your favorite kind of adjust level for your liking. Remember, you can always sprinkle salt on once it's finished. It's better to have too little, than too much.
• Black Pepper: Adjust to your liking.
• Dried Oregano: If you're using ground, divide it in half.
• Olive Oil: We're going to drizzle it to coat the bottom when preheating. You can always add a little more while cooking, if you feel it needs it. Depending on the chorizo you use, it's up to your discretion.
• Onion: You can choose to use yellow or red onion.
• Red Bell Pepper:
• Chorizo: I'm using a Spanish style chorizo for this frittata recipe.
• Spinach: Fresh spinach is best.
• Cheese: Optional. We used cheddar to sprinkle on top before baking. You can choose to use a different kind, or omit it all together.

5 Steps To Make Chorizo Frittata

Making this Spanish chorizo frittata recipe comes together in just 5 steps. I'll walk you through each step with detailed instructions to ensure you have the best egg and chorizo breakfast.

Step 5: Bake your chorizo frittata until cooked.

• Place your frittata skillet in the preheated oven.
• Allow it to bake for approximately 15-20 minutes, or until the eggs are fully set in the center.
  • You'll know it's ready when the edges turn a delicious golden brown.

In closing, I hope this culinary journey through the vibrant flavors of Chorizo Frittata has left your taste buds dancing with delight. This dish, with its spicy chorizo, creamy eggs, and colorful veggies, is a testament to the richness of Latin cuisine.

As you savor each bite, may it not only satisfy your appetite but also bring a touch of warmth and togetherness to your table, just as it does in many Latin homes. Here's to the joy of cooking and sharing great food with loved ones. ¡Buen provecho, amigos!

Recipe