Portuguese Sausage Frittata
Ingredients
- 3 tbspolive oil
- ½ lbportuguese chouriço slices)
cut into 1/4-inch (6 mm
- 1 mediumyellow onion
chopped
- ½ lbwaxy potatoes slices)
peeled and cut into 1/8-inch (3 mm
- kosher salt and freshly ground black pepper
- 2garlic cloves
minced
- ¼ cdiced roasted red peppers
- 7 largeeggs
- chopped flat-leaf parsley leaves
for garnish
Directions
- 1
Heat 2 tablespoons oil in a large ovenproof skillet, preferably nonstick, over medium heat until it shimmers. Add the chouriço and cook until lightly browned, about 5 minutes. With a slotted spoon, transfer to a large bowl. Turn the heat to medium-low and toss the onions and potatoes into the skillet. Season with salt and pepper and cook, stirring often, until the onions are translucent and the potatoes are tender, 20 to 25 minutes.
- 2
Add the garlic to the skillet and cook for 1 minute more. Transfer the onions and potatoes and garlic, along with the peppers, into a bowl with the chouriço. Remove the skillet from the heat and wipe it out.
- 3
Heat the broiler. Beat the eggs in a medium bowl until fluffy and season with 1 teaspoon salt and 1/4 teaspoon pepper. Pour the eggs over the chouriço and potato mixture in the bowl and gently toss to combine.
- 4
Add the remaining 1 tablespoon oil to the skillet and warm it over medium heat. Pour in the egg mixture. Using a rubber spatula, quickly stir to cook the eggs briefly, then jiggle the skillet to settle its contents. Run the spatula around the sides of the skillet to prevent the tortilha from sticking. Crank up the heat to medium-high and cook until the edges are set, 3 to 4 minutes. Slide the skillet under the broiler and cook until the top is nicely browned and no puddles of drippy egg remain, 1 to 2 minutes. Slide the tortilla onto a large platter and sprinkle with the parsley or slice it and serve it straight from the skillet, just as my grandmother did.
Portuguese Sausage Frittata
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About this Recipe
Craving a hearty, flavorful dish that transitions seamlessly from breakfast to a satisfying dinner? This Portuguese Sausage Frittata delivers authentic, comforting flavors, perfect for any time of day.
Why This Frittata Works
This recipe shines by combining a few simple, yet robust ingredients into a complete meal. The rich, savory notes of thinly sliced chouriço or chorizo are perfectly balanced by tender waxy potatoes and sweet sautéed onions, all bound together by fluffy eggs. It’s a beautifully layered dish that feels both comforting and elegant.
What to Expect
You'll find yourself enjoying a truly satisfying meal with this frittata. Each bite offers a harmonious blend of textures: the crisp edges of the sausage, the yielding softness of the potatoes and onions, and the light, airy eggs. The garlic and roasted red peppers add depth and a subtle zest that elevates the traditional frittata experience. It's a robust dish, thanks to the substantial ingredients, providing a full meal that’s surprisingly easy to achieve.
Customization & Variations
While the recipe specifies Portuguese chouriço, you can easily use chorizo as a direct alternative, as noted in the recipe description, to achieve similar savory depth. For a slightly different profile, consider varying the type of onion; a red onion might add a touch more sharpness. You could also experiment with the type of waxy potato if you have a favorite.
Serving & Context
Serve this versatile frittata warm for a delicious breakfast, a leisurely brunch, or a late supper. It also makes an excellent cold snack or a portable lunch, garnished with fresh chopped flat-leaf parsley leaves for a burst of color and herbaceous freshness.