Spanish Cooking: Tantilizing Spanish Recipes by Gordon Rock

Author:Gordon Rock [Rock, Gordon]
Language: eng
Format: epub
Published: 2016-03-05T22:00:00+00:00

Kale Chorizo Frittata

Kale, chorizo, and eggs are a match made in heaven. Can be served as a main dish or for breakfast.

Serves: 8

Time: 40 minutes

Ingredients:

8 eggs

0.5lb. kale, trimmed and chopped

1 red onion, thinly sliced

½ teaspoon pimenton

1 tablespoon all-purpose flour

½ cup milk

0.5lb. chorizo, chopped

3 tablespoons olive oil

Salt and pepper, to taste

Directions:

1. Heat 1 tablespoon olive oil in a skillet. Add chorizo and onion and cook until browned over medium-high heat. Place aside to cool slightly.

2. Heat oven to 350F.

3. Whisk the eggs with milk, flour, salt, and pepper in a bowl.

4. Fold in chorizo mix, kale and pimento.

5. Wipe out the skillet and heat remaining olive oil. Pour in the egg mix and reduce heat to low. Cover and cook covered for 8-12 minutes.

6. Uncover the pan and pop the frittata in the oven. Bake for 15-20 minutes or until the eggs is set and puffed.

7. Remove the pan from the oven and allow cooling. Loosen the sides of frittata and cut into before serving.

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