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Chorizo Leek Frittata
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5 from 2 votes

Chorizo Leek Frittata

Course: Breakfast, dinner, lunch
Servings: 8
Author: Wanda Baker


  • 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.