Brunch! Chorizo, Kale and Potato Frittata
This fresh and rustic brunch dish is simple to prepare and can be served directly from a cast-iron skillet. The potato in combination with the egg and other fresh ingredients make this frittata a hearty breakfast that pairs well with a Champagne, of course.
- 8 large eggs
- 8 ounces chorizo sausage, casing removed
- 1 tablespoon olive oil
- 2 tablespoons heavy cream
- 1 cup kale, finely chopped
- 2 small red potatoes, sliced very thin
- 3/4 cup shredded Italian cheese (a mix of some or all: mozzarella, provolone, parmesan and Romano)
- Salt and pepper to taste
Begin by preheating your oven to 425°.
Heat the skillet over medium-high heat, add olive oil and swirl to coat the bottom of the pan. Add the chorizo and cook, crumbling the meat as it cooks. When the meat is just about done add the thinly sliced potatoes and stir to coat. Reduce heat to medium low and allow to continue to cook, stirring occasionally for about 5-8 minutes.
Combine cream, salt and pepper with eggs and whisk to blend. Add the kale and the cheese to the egg mixture and stir to incorporate.
Remove skillet from the heat, stirring the potatoes and sausage one last time, then pour the egg-kale mixture in. Place the skillet in the now preheated oven and cook for 15 minutes, turning the pan 180° degrees halfway through the cooking time.
Remove the skillet from the oven and allow to set up and cool for 5 minutes.
Slice the frittata to serve and pass around with your favorite hot sauce.