This Potato and Chorizo Frittata is a combination of Italian techniques with Spanish ingredients. Potatoes and chorizo are always a winning combination. The topping of quick pickled shallots and parsley add a fresh finish. This is good for a lazy weekend breakfast or a light meal with a bit of salad.
The rice vinegar is optional, but it prevents the potatoes from overcooking. You want about one tablespoon of vinegar per quart of water.
Here is the video for this recipe.
1 large shallot, thinly sliced
1/2 cup red wine vinegar
sprig of thyme
1/2 Tbsp whole black peppercorns
4 small potatoes, peeled and cubed
splash of rice or white vinegar
250 g/ 8 oz chorizo, sliced
6 large eggs, beaten
freshly ground black pepper
2-3 Tbsp parsley, chopped
To quick pickle the shallots, combine shallot with red wine vinegar, thyme, black peppercorns, a couple of pinches of salt, and 1/2 cup boiling hot water. Set aside to cool. Drain after 20-30 minutes.
In the meantime, put potatoes in salted boiling water with a splash of rice vinegar. Boil until just cooked.
Over high heat add a generous splash of olive oil to a large ovenproof frying pan. Add potatoes and chorizo. Cook, stirring often, until chorizo has released its juices and potatoes are golden. Remove from pan, leaving oil.
Beat eggs with a pinch of salt and grind of black pepper. Add to pan. Then return potatoes and chorizo to pan, spreading out evenly. Cook without stirring until bottom is just turning golden brown, about 1-2 minutes.
Place pan under broiler until golden on tops of potatoes and at edges. Keep an eye on it as this will happen quickly.
Remove from pan. Top with parsley and shallot.