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Potato and Chorizo Frittata

  • Prep 30 min
  • Total 30 min
  • Ingredients 11
  • Servings 4

Ingredients

4
eggs
1/4
cup milk
1/8
teaspoon dried basil leaves
1/8
teaspoon oregano leaves
1
clove garlic, finely chopped
1/2
lb chorizo sausage, casing removed, chopped
1
tablespoon vegetable oil
1 1/2
cups frozen country-style shredded hash brown potatoes (from 30-oz bag)
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes or 3 medium plum tomatoes, chopped
Freshly ground pepper, if desired
1/2
cup shredded mozzarella cheese

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
Calories from Fat
300
% Daily Value
Total Fat
34g
52%
Saturated Fat
12g
62%
Trans Fat
0g
Cholesterol
270mg
90%
Sodium
1000mg
42%
Potassium
780mg
22%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
10%
Sugars
5g
Protein
26g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Serve with Muir Glen Garlic-Cilantro Salsa or Muir Glen Chipotle Salsa.

Directions

  • 1 In small bowl, beat eggs and milk with fork or wire whisk until well blended; stir in basil, oregano and garlic. Set aside.
  • 2 Heat 10-inch nonstick skillet over medium heat. Stir in chorizo. Cook 4 to 5 minutes or until light golden brown, stirring frequently. Drain. Remove from skillet; keep warm. In same skillet, stir in oil and potatoes; cook 6 minutes or until potatoes are golden brown, stirring occasionally. Stir in cooked chorizo.
  • 3 Pour egg mixture over potato mixture. Cook uncovered over medium-low heat about 5 minutes. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that the uncooked portion can flow to bottom. Cook until eggs are thickened throughout but still moist; avoid constant stirring.
  • 4 Sprinkle with tomatoes. Reduce heat to low. Cover; cook 3 to 5 minutes or until center is set and bottom is light golden brown. Sprinkle with pepper and cheese.
  • 5 Set oven control to broil. Cover skillet handle with foil. Broil with top of skillet 4 to 6 inches from heat 1 to 3 minutes or until cheese is melted and light golden brown.

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