Chorizo Leek Frittata

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.

Cooking Frittatas

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.

PRO TIPS:

• 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:

• Roasted Garlic and Sausage Casserole
• Ham and Egg Breakfast Strudels
• Crepes

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

Chorizo Leek Frittata

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Course: Breakfast, dinner, lunch

Servings: 8

Author: Wanda Baker

Ingredients

• 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

Instructions

• 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.