Potato Frittata

Ingredients

• 2 largeRusset potatoes
• 42 g (3 tbsp), melted and dividedunsalted butter
• 2.5 ml (½ tsp)cornstarch
• 2.5 ml (½ tsp), divided, plus more to tastekosher salt
• to tasteblack pepper
• 8 largeeggs
• 120 ml (½ cup)half-and-half, or milk
• 2.5 ml (½ tsp)paprika, preferably smoked
• 142 g (1¼ cups; about 5 oz), shredded and divided, plus more for garnishManchego cheese
• 10 ml (2 tsp)olive oil
• 283 g (10 oz), casing removed if using linksground chorizo
• 60 ml (¼ cup), roughly diced and drained if packed in oilsun-dried tomatoes
• ½red onion, peeled and thinly sliced

Instructions

1. 1

   Preheat the oven

   Set a rack in the centre of the oven and preheat it to 200°C (400°F).

2. 2

   Rinse the potatoes

   Put the sliced potatoes in a large bowl and cover with cold water. Agitate the slices with your hands to wash away excess starch. Drain in a colander, spread the potatoes on a clean kitchen towel and pat them thoroughly dry. Set aside to dry completely.

3. 3

   Grease the skillet

   Pour 1 tablespoon of the melted butter into a large cast-iron or oven-safe skillet, swirling to coat its base evenly. Set the skillet aside.

4. 4

   Season the potatoes

   In a large bowl, whisk together the remaining 2 tablespoons of melted butter, the cornstarch, ¼ teaspoon of salt and a pinch of black pepper. Add the dry potato slices and toss gently to coat.

5. 5

   Layer the potatoes

   Arrange the long potato slices around the skillet, overlapping them slightly up the sides. Starting in the centre, arrange the coin-shaped slices in a circle, overlapping each slice and the long slices until the base is covered in one layer. Sprinkle ½ cup of the cheese over the potatoes.

6. 6

   Par-cook the crust

   Set the skillet over medium heat and cook for 5 minutes. Spray the tops of the potatoes with non-stick cooking spray, then transfer the skillet to the oven. Bake for 10–12 minutes, until the potatoes are soft and tender.

7. 7

   Cook the chorizo

   Heat the olive oil in a sauté pan over medium heat. Add the chorizo, season with salt and pepper, and break it into small crumbles with a wooden spoon as it cooks, about 5 minutes, until cooked through. Lift it out with a slotted spoon onto a paper-towel-lined plate. Add the onion to the pan and sauté for about 3 minutes, until soft and translucent, then transfer it to the plate with the chorizo.

8. 8

   Whisk the eggs

   In a medium bowl, whisk the eggs with the half-and-half, paprika, the remaining ¼ teaspoon of salt and a generous pinch of pepper. Set aside.

9. 9

   Fill the crust

   Spread the chorizo and onion evenly over the par-baked potato crust. Add the sun-dried tomatoes and the remaining ¾ cup of cheese, then pour the egg mixture over the filling.

10. 10

    Bake the frittata

    Bake for 15 minutes. Remove the skillet from the oven and cover it with foil, then return it to the oven for about 5 minutes, until the eggs are just set. Take it out, keep it covered and set it on a wire rack. Let the residual heat finish cooking the eggs for 5–10 minutes.

11. 11

    Slice and serve

    Cut the frittata into wedges and serve warm or at room temperature.

What is a potato frittata?

A frittata is an Italian-style egg dish cooked with fillings and often finished in the oven. This version takes a Spanish-inspired route with chorizo and Manchego, set inside a layered potato crust.

The method builds a substantial base before adding the egg mixture, so the potatoes have time to soften and the filling stays distinct. It makes a hearty dish that works for brunch or a relaxed meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 538 calories, 25g protein, 28g carbs, 36g fat.

The potatoes and eggs contribute much of the carbohydrate, while butter, cheese, chorizo and half-and-half provide much of the fat. Eggs, chorizo and Manchego also contribute protein. Serve a wedge with a green salad or vegetables to add freshness and balance the plate.

Build the potato crust

Dry potatoes: rinsing removes excess starch, while thorough drying helps the butter and seasoning coat the slices rather than dilute. Toss them gently so the thin slices do not break.

Overlapping layers: use the longer slices to line the sides, then arrange the coin-shaped slices across the base. A close, even layer helps form a continuous crust.

Cook the filling first

Chorizo: break it into small crumbles as it cooks so it spreads evenly through the frittata. Draining it on a paper towel removes some of the rendered fat before it goes into the crust.

Onion: sauté it in the same pan until soft and translucent. This gives it time to mellow before it is baked with the eggs.

Get the egg mixture right

Dairy: half-and-half gives the eggs a richer texture, while milk is an option if that is what you have. Whisk it with the eggs and seasonings until evenly combined.

Cheese: reserve some for the potato layer and the rest for the filling. The recipe uses Manchego, whose savoury flavour pairs well with the chorizo.

Look for just-set eggs

The first bake sets the edges, while foil helps the centre finish cooking without overbrowning the top. The eggs should be just set when you take the skillet out for its covered rest.

Leave the frittata covered on a wire rack for 5–10 minutes. Residual heat completes the cooking, and the rest makes it easier to cut neat wedges.

Serve it warm or at room temperature

The wedges can be served warm or at room temperature, making the dish practical for a brunch spread. Add extra shredded Manchego as a garnish if you like.

For a balanced plate, pair a wedge with a crisp green salad or simply dressed vegetables. Their freshness offers a contrast to the rich eggs, cheese and chorizo.

Recipe notes & tips

• Pat the potato slices thoroughly dry before coating them with butter.
• Cut the potatoes into even slices so they cook at a similar rate.
• Keep the potato slices overlapping to cover the skillet base and sides.
• Use a slotted spoon to transfer the cooked chorizo and onion, leaving excess fat behind.
• Take the frittata out when the eggs are just set and let it finish cooking under foil.
• Rest the frittata on a wire rack before cutting it into wedges.

Variations

• Use milk: replace the half-and-half with milk for a less rich egg mixture.
• Try smoked paprika: use smoked paprika to bring a deeper, smoky flavour.
• Change the cheese: use another well-flavoured melting cheese if Manchego is unavailable.
• Add fresh herbs: scatter chopped parsley over the wedges before serving.
• Serve with salad: pair each wedge with a crisp green salad for contrast.

Common mistakes to avoid

• Wet potatoes: they can dilute the coating; drain them well and pat them thoroughly dry.
• Gaps in the crust: arrange slices with a slight overlap so the base is covered.
• Large chorizo pieces: break the meat into small crumbles as it cooks for more even filling.
• Overbaking the eggs: remove the skillet when they are just set and let residual heat finish the cooking.
• Skipping the covered rest: keep the frittata under foil for 5–10 minutes so the centre finishes gently.

How to store

Cool leftovers, cover or place them in an airtight container, and refrigerate for up to 3 days. Reheat portions in a low oven or microwave until warmed through; the frittata can also be served at room temperature.

Frequently asked questions