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

Skip to main content

Image may contain Cutlery Spoon and Food

Misha Gravenor Photography

Recipe notes

Back to top