Potato & Chorizo Frittata

Lamb Pita


2 tbsp (30 mL) olive oil
1-½ cups (375 mL) frozen hash browns
6 oz (175 g) dry-cured chorizo sausage, casing removed and cubed
½ cup (125 mL) diced sweet red pepper
1 tsp (5 mL) dried rosemary
½ tsp (2 mL) regular or smoked paprika
¼ tsp (1 mL) each onion and garlic powders and black pepper
Pinch cayenne pepper (or to taste)
6 large eggs
¼ tsp (1 mL) salt

Cooking Instructions

1. Pre-heat oven to 350°F (180°F).

2. In a medium non-stick, oven-proof, skillet or cast-iron skillet, heat oil over medium-high heat. Add hash browns and cook, stirring often, for about 5 minutes or until lightly browned. Add sausage, red pepper, rosemary, paprika, onion powder, garlic powder, black pepper and cayenne. Cook, stirring often, for 5 minutes or until sausage starts to brown. Spread evenly in skillet. Remove from heat.

3. In a bowl, beat eggs with salt until blended and pour evenly over sausage mixture.

4. Bake for 10 to 12 minutes or until set. Serve warm, cut into wedges.

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