Lindsay Landis and Taylor Hackbarth

Chorizo Frittata

True Spanish-style chorizo (a dry-cured meat product with a fiery red color and flavor to match) can be hard to find here in the States. More commonly available Mexican-style chorizo just isn’t the same; it’s more akin to taco meat in our minds. In this dish, we’ve opted to re-create the good stuff with ground pork and a savory mix of spices most prominently featuring Spice Islands Smoked Paprika. The gorgeous red hue of this spice, one of the most oft-used in our kitchen, rises to the top of the tortilla as it bakes a bloom of fiery red amid the melting, bubbly cheese.

While we’ve never been to Spain (it’s next on our travel bucket-list along with its neighbor, France), it’s dishes like this that make us hope to get there sooner rather than later.

Spanish-Style Potato & Chorizo Tortilla

Ingredients

*Manchego cheese is a hard, sheep’s milk cheese from the La Mancha region of Spain. It has a buttery texture and a nutty flavor that compliments the spice in this dish perfectly. If you are unable to find it, Pecorino Romano or Asiago cheeses are good substitutes.

Instructions

  1. Preheat oven to 375ºF.
  2. Whisk together eggs and milk, or half-and-half, in a bowl. Set aside.
  3. Heat a 9-inch cast-iron or other heavy, ovenproof skillet over medium heat. Add pork to hot skillet and cook, stirring with a wooden spoon to break up any large chunks, for about 8 minutes or until pork is starting to brown. Add potato and onion, and cook until potato is fork tender and onion is soft and translucent, about 7 minutes. Stir in garlic, spices and vinegar, and cook until fragrant and pork mixture is evenly coated, about 2 minutes.
  4. Pour egg mixture into skillet and bake in preheated oven for 10 minutes or until egg is partially set. Sprinkle cheese over top and bake for 5 minutes more, until cheese is melted and beginning to brown. Let cool for 5 minutes before slicing into wedges and serving.
Lindsay Landis and Taylor Hackbarth

About Lindsay Landis and Taylor Hackbarth

Husband and wife team LINDSAY LANDIS and TAYLOR HACKBARTH are entrepreneurs by day, running a web and graphic design business out of their home in Nashville, Tennessee. By night they cook, bake, and eat all manner of delicious things. Their food blog, Love & Olive Oil (http://www.loveandoliveoil.com), chronicles their culinary adventures in and around the kitchen. Lindsay is the author of The Cookie Dough Lover's Cookbook (June 2012, Quirk Books), and their next book, a joint endeavor entitled Breakfast For Dinner, is set to be published in February of 2013.
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One Response to Chorizo Frittata

  1. Diane says:

    I’m so happy to discover your site through the Love and Olive Oil Blog. I became more educated about spices with my visit here. I’m excited to try some of the Spice Islands spices.