Frittatas are like your favorite pair of jeans, no matter what time of the day it is, they’re always just right.  They’re so easy to put together with anything you’ve got in your fridge, really. This recipe is one of my favorites. The porky hit of paprika from the Spanish chorizo paired with the gooey nuttiness of the manchego and the creamy tang of the buttermilk is irresistible.

Of course, you can’t just throw everything together. You’ve got to brown the chorizo and potatoes and coax the flavor out of your onions and garlic, but that doesn’t take long and the reward is well worth the effort. I use my trusty well-seasoned cast-iron skillet, but feel free to use an oven-safe nonstick skillet. The key is to make your frittata in a vessel it won’t stick to.

Ingredients

  • 2 tablespoons butter

  • 3/4 cup sliced Spanish chorizo, 1/4 inch thick slices

  • 3/4 cup Yukon gold potatoes, 1/4 inch slices

  • 2 shallots, finely chopped

  • 2 teaspoons minced garlic

  • 6 eggs, beaten

  • 3 tablespoons buttermilk

  • 1 red bell pepper, sliced

  • 1/2 cup shredded manchego cheese

  • cilantro for garnish

  • sliced avocado for garnish

Directions

Step 1

Place a rack in the middle of your oven and preheat to 400 degrees. Place a cast-iron skillet or non-stick skillet over medium heat. Add the butter and allow it to melt until it foams. Add the chorizo and potatoes and brown them, about four to five minutes. Add the shallots, garlic, red peppers, and a pinch of salt. Saute until fragrant, about 2 minutes.

Step 2

Add the beaten eggs to a large bowl. Make sure the eggs are beaten until they slip between the tines of a fork in one clean, unbroken line. Mix in the buttermilk and then the cheese. Add the mixture to the cast iron skillet, making sure everything is evenly covered. Cook over medium heat until the eggs on the sides of the pan begin to set.

Step  3

Place the skillet in the oven and bake for 10 minutes until the middle of the frittata has set. You can check by making a small slice in the middle of the frittata with a butter knife. If it comes out with raw egg on it, let it bake for another few minutes. Otherwise, remove it from the oven. Let it cool for a few minutes before serving. I add a side of greens simply dressed with a sharp vinegar, salt, and olive oil.