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Spanish-Style Frittata

A hearty Spanish-style breakfast—delicious and full of flavor! This Spanish frittata isn't hard to make. Its bright Spanish character comes from chorizo, a spicy cured sausage with a reddish color (thanks to all the paprika in it). A frittata makes a handy breakfast: tasty, filling, quick, and easy. To save even more time, you can make it the night before and just reheat it in the oven in the morning.

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Frittata in Spanish
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 % 10 g
Fats 47 % 15 g
Carbohydrates 22 % 7 g
206 kcal
GI: 100 / 0 / 0
    1. Prep the ingredients: wash the potatoes well under running water, then peel and cut them into cubes about 1/2 inch on a side; peel the red onion, rinse it under cold water, dry it, and finely chop it; peel and finely mince the garlic; cut the chorizo into large pieces; wash, dry, and finely chop the parsley; grate the Parmesan; and set out all the spices and salt, measure the broth, and wash and dry the eggs. Everything's ready—now on to the frittata. 2. Preheat the oven to 400°F (200°C). 3. Set a large, deep, oven-safe skillet over medium heat, add the olive oil, and heat it well. Add the potato cubes and the chopped onion and garlic. Cook, stirring often, for 5 minutes. Pour in the broth, cover, lower the heat to a minimum, and cook the potatoes for 15 minutes, until soft. Remove the lid, add the chorizo and chopped parsley, and cook everything together for 2 minutes, stirring. 4. Crack the eggs into a large bowl, whisk them lightly, then add the salt, black pepper, and paprika. Whisk again and pour the mixture into the skillet with the potatoes and sausage. Raise the heat to medium and cook for 3 minutes, lifting the edge with a wooden spatula so the runny egg flows onto the hot pan and sets. 5. Once the bottom and sides are set and firm, take the skillet off the heat and put it in the preheated oven for 10 minutes. Test for doneness by inserting a knife—if it comes out clean, it's done. Sprinkle the frittata with the grated Parmesan and return it to the oven for another 2 minutes, until golden on top. Serve the frittata hot!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Salt - 0  kcal/100g
  • Raw smoked sausage - 530  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • Chicken broth - 19  kcal/100g

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