Potato Frittata

Boldly flavorful with minimal effort, this Spanish frittata potato recipe is a skillet masterpiece that tastes as good as it looks. Featuring creamy eggs kissed with spicy chorizo, sweet sun-dried tomatoes, and buttery manchego cheese—all wrapped up in a golden potato crust, it's hearty enough for weekend brunch and impressive enough to steal the spotlight.

📝 Ingredients

• 2 large Russet Potatoes
• 3 TBS Unsalted Butter (– melted and DIVIDED)
• 1/2 tsp Cornstarch
• 1/2 tsp Kosher Salt (- plus more to taste; DIVIDED)
• to taste Black Pepper
• 8 Large Eggs
• 1/2 Cup Half and Half ((can substitute milk))
• 1/2 tsp Paprika ((preferably smoked))
• 1 1/4 Cup Manchego Cheese (– shredded and divided (about 5 oz); plus more for garnish)
• 2 tsp Olive Oil
• 10 ounces Ground Chorizo ((remove and discard the casing if using links))
• 1/4 Cup Sundried Tomatoes (– roughly diced (drained, if packed in oil))
• 1/2 whole Red Onion (- peeled and thinly sliced)

👨‍🍳 Instructions

1. 1Preheat Oven: Arrange oven rack to the center position and then close the oven door and preheat the oven to 400-degrees F.
2. 2Rinse and Dry the Sliced Potatoes: Place sliced potatoes in a large bowl and fill with enough cold water to cover the potatoes. Use your hands to mix the slices of potatoes and agitate the water to rid the potatoes of all excess starch. Transfer the rinsed potato slices to a colander and drain well. Then, spread the drained potatoes evenly out on a large kitchen towel and pat thoroughly dry. Set aside and allow to dry completely.
3. 3Grease Skillet: Add 1 tablespoon of melted butter to a large cast iron or oven-safe skillet and swirl to evenly coat the bottom of the skillet with the butter. Then, set aside.
4. 4Season Potatoes: To a large bowl, add the remaining 2 tablespoons of melted butter, all the cornstarch, ¼ teaspoon salt, and a pinch of black pepper. Whisk to combine. Then, add the slices of dry potatoes and gently toss to evenly coat.
5. 5Layer Potatoes in Prepared Skillet: Starting with the long potato slices, lay potatoes slightly overlapping up the sides of the cast iron skillet. Switch to working with the coin slices of potatoes. Start at the middle of your skillet, place one slice of potato. Working in a circular motion, start adding potato slices, one at a time, slightly overlapping the previously placed potato (and laying the coins over top of the long potato slices) until the bottom of skillet is entirely covered with one layer of potatoes. Once you have a full inner circle formed, sprinkle ½ cup of the cheese over the top.
6. 6Par-Cook Potato Crust: Par Cook Potato Crust: Place the cast iron skillet over medium heat and cook 5 minutes. Spray the top of the potatoes with nonstick cooking spray and then transfer the skillet to oven. Bake for 10-12 minutes, or until potatoes are soft and tender.
7. 7Meanwhile, Sauté the Chorizo: Heat olive oil in a sauté pan over medium heat. Add the chorizo and season with salt and pepper. Cook, using a wooden spoon to break up the chorizo into small crumbles, until cooked through, about 5 minutes. Use a slotted spoon to remove chorizo to a paper towel lined plate to drain.Add the sliced red onions to the skillet and sauté until soft and translucent, about 3 minutes. Then use a slotted spoon to transfer the onions to the plate with chorizo.
8. 8Season and Whisk Eggs: In a medium mixing bowl, whisk the eggs with the half-and-half, paprika, remaining ¼ teaspoon salt, and generous pinch of pepper. Then, set aside.
9. 9Add Eggs to Potato Crust: Assemble the Potato Frittata: Spread the chorizo and red onions evenly over the par-baked potato crust. Top with all the sundried tomatoes and the remaining ¾ cup cheese.Pour the whisked egg mixture over the top.
10. 10Bake Potato Frittata: Bake Spanish Frittata: Transfer skillet to oven and bake for 15 minutes. Remove from oven and cover the skillet with foil.Return to the oven continue to cook until eggs are JUST set, about 5 additional minutes. Remove the oven and potato frittata from the oven, keep covered with aluminum foil, and set on a wire rack. Allow the residual heat to finish cooking the eggs all the way through, about 5-10 minutes.
11. 11Slice and Serve Frittata Potato Recipe: Serve Frittata Potato: Slice the potato frittata into wedges and serve warm or at room temperature. Enjoy!