The other day I was cleaning out our cabinets and I found two little purple potatoes from the fall. Purple potatoes! They’re one of my favorite treats of the autumn. It was like a little gift from October. Since they were such a treat, I decided to pair them with chroizo that I’d bought for a Christmas batch of Paella.
And because I already had Spain on the brain, I decided to make a frittata that had the feel of the Costa del Sol.
This frittata would be perfect for a Christmas or New Year’s brunch. It’s simple enough to saute the sausage, potatoes and peppers ahead of time, and then just assemble it for the oven the morning of.
Substitute in red potatoes for the purple ones if that’s what you have on hand, and andouille would be delicious if you don’t have chorizo.
Purple Potato and Chorizo Frittata
- 1 tablespoon olive oil
- 2 small potatoes (purple or red), diced into ½-inch pieces
- 4-5 inches chorizo sausage, halved and chopped
- 1 large red pepper, diced
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 3 eggs
- 1 cup milk or half and half
- 3 scallions (white and green parts), roughly chopped
- ¼ cup flat-leaf parsley, roughly chopped
- 1 cup sharp cheddar cheese, shredded
- ½ teaspoon saffron threads, crushed
Preheat oven to 375 degrees.
Pour the olive oil in a large ovenproof frying and heat over medium heat until hot but not smoking. Add the potatoes and chorizo to the pan, and season with salt and pepper. Cook for 10 minutes and stir well. Cook for an additional 5-10 minutes or until potatoes are soft and slightly browned. Add the red pepper and cook for 3-5 minutes.
In a medium bowl, whisk the eggs well. Add the milk, scallions, parsley, cheese and saffron. Whisk well. Pour the egg mixture over the chorizo, potatoes and red peppers. Cook until the eggs have set lightly, about 2 minutes.
Bake for 30-35 minutes or until a toothpick inserted into the middle of the frittata comes out clean.
(Photo by Launie K.)