Name: Frittata with Potato, Onion, Piquillo Peppers, and Chorizo
Yield: 4 Servings
Ingredients: 6 drained piquillo peppers from jar or can (about 3 ounces) or 1/2 cup chopped drained roasted red peppers from jar; 1/2 cup olive oil; 2 tablespoons red wine vinegar; 1 garlic clove, peeled; 6 large eggs; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1/2 cup chopped red onion; 1/2 cup 1/2-inch cubes peeled red-skinned potato; 6 ounces chopped Spanish chorizo or other high-quality chorizo, casings removed, meat crumbled; 1/2 cup chopped drained piquillo peppers from jar or can or chopped drained roasted red peppers from jar; 2 tablespoons chopped fresh Italian parsley; 6 cups mixed baby greens

Image may contain Cutlery Spoon and Food

Misha Gravenor Photography

Recipe information

Yield
4 Servings

Ingredients

piquillo pepper vinaigrette

drained piquillo peppers from jar or can (about 3 ounces) or 1/2 cup chopped drained roasted red peppers from jar

/2 cup olive oil

tablespoons red wine vinegar

garlic clove, peeled

frittata

large eggs

/2 teaspoon salt

/2 teaspoon freshly ground black pepper

tablespoons olive oil

/2 cup chopped red onion

/2 cup 1/2-inch cubes peeled red-skinned potato

ounces chopped Spanish chorizo or other high-quality chorizo, casings removed, meat crumbled

/2 cup chopped drained piquillo peppers from jar or can or chopped drained roasted red peppers from jar

tablespoons chopped fresh Italian parsley

cups mixed baby greens

Need to make a substitution?

Preparation

piquillo pepper vinaigrette
Step 1
Combine all ingredients in processor and puree until smooth. Season to taste with salt and pepper. DO AHEAD Can be made 3 days ahead. Cover and chill. Let stand at room temperature 1 hour before using.
frittata
Step 2
Preheat broiler. Whisk eggs, salt, and pepper in large bowl. Heat oil in large ovenproof nonstick skillet over medium-high heat. Add onion and potato; sauté until potato is tender, 7 to 8 minutes. Add chorizo; sauté until well browned, about 5 minutes. Stir in piquillo peppers and parsley. Add egg mixture to skillet; cook until set on bottom and softly set on top, tilting skillet to allow uncooked egg mixture to flow underneath. Transfer to broiler; broil just until eggs are set, about 2 minutes. Run rubber spatula around frittata, then slide out onto platter. Cut frittata into 4 wedges; transfer to plates. Toss greens with enough vinaigrette to coat and serve alongside.

Explore Bon AppétitFrittata Bell Pepper Vegetable Potato Chorizo Sausage Meat Egg Leafy Greens Red Skin Potato Fall Easy One-Pot Meals Weeknight Meals Main Dairy-Free Gluten-Free Nut-Free Breakfast Lunch Dinner

Recipe information

Ingredients

piquillo pepper vinaigrette

frittata

Preparation

piquillo pepper vinaigrette

Step 1

frittata

Step 2

Recipe notes