Potato-Crusted Frittata with Chorizo
- 1 Tbs. olive oil
- 1 red bell pepper, seeded and thinly sliced
- Salt and freshly ground pepper, to taste
- 1 cup sliced green onions, white and green portions, plus more for
- 8 oz. fresh chorizo sausage, casings removed
- 2 Tbs. unsalted butter
- 1 large russet potato, sliced into rounds 1/16 inch thick
- 3/4 cup grated sharp cheddar cheese
- 8 eggs, lightly beaten
Return the deep pan to medium-high heat. Add the chorizo and cook, breaking the meat into 1/2-inch pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer the chorizo to a paper towel-lined plate. Wipe out the pan with paper towels.
Return the deep pan to medium heat and melt 1 Tbs. of the butter. Starting in the center of the pan and going up the pan sides, arrange the potato slices in a circular pattern, overlapping the slices. Cook, pressing the potato slices together with a spatula, until tender and golden brown, about 5 minutes. Spread the bell pepper mixture evenly over the potatoes, and sprinkle with the chorizo and cheese. Pour the eggs on top.
In the shallow half of the frittata pan over medium heat, melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan. Cook until the edges of the eggs are just set, 8 to 10 minutes. Flip the frittata into the shallow pan and remove the deep pan. Cook until the eggs are set, 12 to 15 minutes more.
Gently shake the pan to loosen the frittata and slide it onto a serving plate. Let stand for 5 to 10 minutes. Garnish with green onions and serve. Serves 8 to 10.