Spanish or Portuguese or South American Frittata

Spanish or Portuguese or S American Frittata

Adapted from Fearless in the Kitchen

Printable Recipe

Prep time: 15 minutes
Cooking time: 20 minutes plus time to boil potatoes (10-20 minutes depending on size)
Rest time: 3 minutes
Serves 4

Ingredients:
2 medium Yukon gold potatoes
4 tbsp olive oil
5-6 cremini mushrooms, halved & finely sliced
½ cured chorizo, casing removed & finely diced (Ruth’s note: Christine used fresh, uncooked chorizo, casings removed and chopped)
2 green onions, chopped
1 large clove garlic, minced
1 tbsp fresh thyme
6 large eggs
2 tbsp dry sherry
Salt & freshly ground black pepper to taste
3 oz firm goat cheese, crumbled (Ruth’s note: I used Ran-Cher Cayenne Garlic )
Sprinkling of smoked paprika

Directions:
1. In a medium saucepan, boil the potatoes in salted water until fork tender. Drain & let cool before peeling and dicing. Transfer to a bowl.

2. Preheat the oven to 375°F/190°C.

3. Heat 2 tbsp oil in an ovenproof skillet (10”) on medium heat. Cook the mushrooms and chorizo (cured – *** if using fresh, transfer cooked mushrooms to the potato mixture before frying the fresh chorizo) until browned , stirring frequently (about 4 minutes). Add to the potatoes in the bowl and stir in the thyme.

4. In a medium bowl, whish the eggs and sherry until just foamy. Add the potato mixture and stir to combine. Season with salt & pepper.

5. Coat the bottom & sides of the skillet with 1 tbsp of oil and heat on low heat. Pour the egg/potato mixture into the skillet. Cook the frittata until the edges start to get firm. (Ruth’s note: I like to lift the edges, tip the pan and allow more of the liquids to slip under the cooked egg, repeating several times until most of the liquid is gone.) This takes about 4-5 minutes.

6. Sprinkle with goat cheese, crumbled over the top of the frittata and shake some smoked paprika over that. Bake for 15 minutes or until top is golden and firm but moist in the center.

7. Remove the frittata from the oven and let rest for 2-3 minutes before sliding out of the pan. Just loosen the edges with a spatula and slide it onto a cutting board.