Kelly's Chorizo Frittata
A Major Mexican Inspired Italian Recipe
This is great breakfast dish that Kelly created on a cold windy October beach day.
It has a distinct Mexican flair to it. If filling and comforting is what you're looking for; this is what you need.
> 12 oz Mexican chorizo sausage, skin removed.
> 1 medium red onion.
> 2 cans sliced potatoes, rinsed and drained.
> 5 eggs, lightly beaten.
> 4 slices American cheese.
> Garlic powder.
> Onion powder.
> Fresh ground black pepper.
> Make as many 3/4 inch meat balls out of the sausage as you can.
> Fry the sausage balls in a cast iron skillet until lightly browned.
> Drain and set aside the sausage balls.
> Chop the red onion and add to the pan with a little sausage grease.
> Cook the onion until tender.
> Remove the onion from the pan.
> Put the sliced drained potato slices in the pan and spread the onions over evenly.
> Pour the beaten eggs over the ingredients in the pan and cover with the sausage balls.
> Season to taste with garlic powder, onion powder and black pepper. No need to add salt.
> Cook on the stove top for a few before moving the pan to a 350 degree oven.
> Bake for approximately 20 minutes.
> Cover with cheese slices and let the residual heat melt the cheese before serving.
> Slice and serve like quiche or scoop it into a bowl.
> Add green pepper and/or hot peppers to the pan with the onions.
> Use crumbled chorizo instead of balls.
> Use breakfast or Italian sausage insted.
> Add mushrooms if you're using breakfast or Italian sausage.
> Add shredded cheese to the pan before adding the egg mixture.
> Top with crumbled bacon.
This works well for boats or camping. There's just one pan. Cover with a lid and keep on top of the stove or fire if there's no oven available.
* Did you think there was a recipe that I wouldn't suggest adding bacon to? You'd be wrong.