My husband says I have a gift of opening the refrigerator and creating a meal from random ingredients. I call it make it up as I go cooking at the last minute because I didn’t finish the plan. Shhh, don’t tell him. I don’t want to ruin his image of me. My plan was to make a quiche which I’m not sure why because I like frittata better. I don’t like messing around with crusts because that requires baking. I try not to bake as that requires specific ingredients and measuring. I enjoy the thrill of the creating on the spot. I knew I had plenty of eggs around and I thought some chorizo since that was already on the menu. The last time I made a frittata I used thick heavy cream which I no longer can tolerate.
So I opened the refrigerator to see what “milks” I have on hand and vegetables or other proteins to join the chorizo in this frittata. I always have onions and potatoes on hand so that seemed like a great fit. The only option left was soy cheese or not. We opted for not but if you are a dairy eating human than cheese is wonderful in frittatas. For this I would have used a Manchego, a wonderful Spanish cheese, or Gruyere.
So as you are cooking your frittata, check out what is hanging around in your refrigerator. Garlic is always wonderful (I’m not supposed to eat it), assorted types of peppers or whatever you have give it a try. This is a very inexpensive dish to make so give yourself permission to make a flop and who knows, it might be your masterpiece.
2 links of chorizo diced (read labels for gluten free)
2 medium potatoes, cooked and rough dice
½ large organic sweet onion
8 Organic eggs
½ – 1 cup milk (I used almond but coconut, hemp, soy, rice or your favorite will work)
1 tsp thyme
Salt & pepper to taste
2 tsp Olive oil
1 tsp Coconut oil
Cast Iron Skillet- Key equipment
Preheat oven to 400 degrees
Grab your large cutting board that you use for meats so you can work on one surface. If you’re like me, who did not have 2 cooked potatoes hanging out in the refrigerator, put them in the microwave and cook to almost done. They should be soft enough to eat but firm enough to cut up.
As they are cooking dice your chorizo and onion. You can do a fine or rough cut on these. I like a rough cut to give it a more interesting look and texture.
Heat your cast iron skillet on medium high with the oil. Add in your onions and allow them to start to soften. Then add in the chorizo and allow to start rendering it’s fat. Next add in your potatoes. Allow it all to start to brown.
Frittata in oven as edges had started to cook.
Meanwhile whip your eggs in a separate bowl. Add in your milk. I add milk according to the color of the eggs. They will be a nice rich yellow and as you add milk they start to lighten. As you whip, if you get to a very pale yellow that is too much milk. Keep in mind I use organic eggs which have a more true rish yellow/orange color. Add the thyme, salt and pepper to eggs.
Pour the eggs into the pan. Once you can see the eggs starting to cook around the edges you know it’s time to put it in the preheated oven. Bake it until it sets up firm and starts to brown on the top.
Remove from oven and allow to cool for 5 minuets. You can then cut it up and serve it or turn it out onto a cutting board and bring to the table so people can serve themselves. This will serve 3-4 people depending on how hungry they are and if you are serving other foods with the meal. Please remember you just pulled that pan out of the oven so don’t grab the handle without protection.
Enjoy and please share your favorite ingredients for your frittatas with us.