Sunday Afternoon Frittata

Sunday Afternoon Frittata

After a day of tutoring, empanada baking and some much needed rest from cooking, I was relaxed enough this afternoon to make this delicious and easy Sunday Afternoon Frittata. I had some leftover chorizo from a couple of nights ago and since I don’t usually like eating the same thing twice I decided to use the chorizo for this dish. 

3 leftover chorizo, sliced thin on diagonal
3 small potatoes, sliced round
5 eggs
1/4 cup milk
100 g marble cheddar cheese, cubed
1/2 tomato, diced
salt
pepper
1/2 tbsp oregano
a few sprig of cilantro

1. Fry potatoes separately. Set aside as you work on the rest of the frittata.
 
2. In a oven proof pan, brown the chorizo slightly. Meanwhile in a separate bowl beat the eggs, milk and seasoning. 
 
3. Once the chorizo is browned nicely on one side pour the egg mixture into the pan. Arrange the fried potatoes in the egg mixture, followed by the cheese and finally my the cilantro.
 
4. Finish baking on a convection oven at 350F for 20 minutes.

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