A classic Italian egg dish, this Chorizo, Leek Frittata can be made for breakfast, brunch, lunch or dinner any day of the week.
Chorizo Leek Frittata
Frittatas are a quick, customizable, light meal you can enjoy anytime. Try it hot or cold, paired with a salad and finished with fresh herbs.
A versatile egg dish, Frittatas can be made using seasonable ingredients or a variety of ingredients including leftovers.
While you can fold and flip your frittata, we prefer the stir and bake method in a cast iron pan. The pan will retain the heat and keep the frittata warm while serving.
Bring the entire pan to the table and serve with a green salad or thick slices of fresh tomato.
- Thoroughly rinse your leeks, remove the dark green end, dry, slice thin
- Use leftover baked potatoes
- Frittata’s need fat to make them creamy – go for the cream
- Remove from oven a few minutes early as the cast iron pan will retain the heat and continue to cook the frittata
- Replace chorizo with mushrooms for a meatless Monday option
Eggs can be a tasty alternative for dinner and we try to make some variation once a week for dinner. Do you have a favourite egg dish?
Here’s a few more egg dishes we love:
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 1 cup dry Spanish chorizo chopped
- 1 leek cleaned and sliced thin
- 2 cups pre-cooked potatoes diced into chunks
- 1 cup grated grana padano
- 8 eggs
- 1/2 cup milk or cream
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp pepper
- Fresh Basil
- Preheat the oven to 350F.
- Set a 10-inch, cash iron pan over medium high heat and add the chorizo. Cook the chorizo, stirring often, until most of the fat has rendered and the chorizo is well caramelized, about 4-5 minutes. Add the butter, leeks and potatoes, stirring, until leeks are soft and potatoes get a little brown on them, 4 to 6 minutes.
- Meanwhile in a large bowl whisk together the eggs, milk or cream, a pinch of salt, a pinch of pepper and 1/2 cup grano padano until eggs are frothy. Set aside.
- Pour the egg mixture over the chorizo mixture and continue to cook stirring gently and lifting with a rubber spatula to let the eggs flow underneath. Do this until the edges are set but the middle still is loose, about 3 minutes.
- Remove from the heat and sprinkle the remaining grano padano, another pinch of pepper and salt over the top.
- Bake the frittata for about 25 minutes or until lightly browned and puffed and the cheese is golden brown.
- Remove from the oven, top with fresh basil, cut and serve.