Chorizo and Mushroom Fritatta

• January 19, 2015
• Mari Bickmore
• no comments

I have been a little under the weather for a few days, so just laid in bed yesterday and watched a bunch of British mini series.  Caught up on what Lizzy and Darcy have been up to on Death Comes to Pemberley and seven (yes, count them — 7) episodes of Bletchley Circle.  That is seasons 1 and 2.  I don’t know if there are more. Oh, and I topped off the evening with an episode of Luther.  All I have to say is that DayQuil was my friend yesterday and is holding me up today, too.  I didn’t even have my laptop in the bed with me, just laid there not moving.

Today I have at least moved to the sofa and am watching the Australian Open.  I am also trying to catch up on things.  Still being disgusted by the Paris shootings and terrorist attacks worldwide by evil people.  Je Suis Charlie!  Did you know that on January 9 some of those same people attacked a worshipper  in Italy and commenced to destroy a large statue of the Virgin Mary and urinate on it??  Aren’t you disgusted?!  I am not Catholic and this disgusts me.  Well….off on a tangent again.

A few days ago I had a recipe laid out to make for that night and when I started pulling out my ingredients I found that I was missing a few things that I thought I had.  I was not a happy camper, but necessity, as they say, is the mother of invention.  Taking stock of the ingredients that I did have here is what I came up with.  Now knowing what constitutes a basic fritatta, you will be able to do the same thing!

Chorizo Frittata

Ingredients 
4 tablespoons olive oil, divided
2 small potatoes, sliced very thin
8 ounces crimini (baby bella) mushrooms, sliced
1/3 cup green onions, chopped
8 ounces bulk chorizo sausage
12 large eggs
1/2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
1-1/2 cup shredded Mexican cheese blend, divided
Kosher salt, freshly ground pepper

Preparation

1. Place a rack in upper third of oven; preheat to 350°.
2. Heat a Tbsp of olive oil in a 10-inch cast iron or nonstick ovenproof skillet over medium heat and cook chorizo until done and evenly crumblet.  Remove chorizo and set aside.

3.  Add 2 Tbsp of olive oil to skillet and then add potatoes, stirring often, until softened, about 5 minutes. Remove and set aside.

4.  Add mushrooms and onions to skillet and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes. Remove and set aside.

5. Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; stir in 1/2 cup cheese. Season with salt (about 3/4 tsp) and pepper.

6.  Add remaining 1 tablespoon oil to the skillet. Arrange potatoes to cover bottom of skillet, then pour mushrooms evenly over the potatoes, then do the same with the chorizo.
7. Pour the egg mixture over the the potato, mushrooms, chorizo layers and evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
8. Sprinkle remaining 3/4 cup cheese over eggs and transfer skillet to oven.
9. Bake frittata until golden brown and center is set, 25-30 minutes.

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