Whisked fro Garde fro Garde
DRIN RECI
Farm Harvest Frittata
Ingredients • 8 large farm-fresh eggs • ⅓ cup whole milk • 1 tablespoon olive oil • 12 ounces baby gold potatoes • 5 ounces fully cooked Spanish chorizo, sliced • 1 red bell pepper, cut into strips • 1 small yellow onion, thinly sliced • 1 cup shredded Manchego cheese • 2 tablespoons chopped fresh parsley, divided • ½ teaspoon smoked paprika • salt & pepper to taste
Preparation Preheat the oven to 400°F. Boil the potatoes in salted water for 8 to 10 minutes, until barely tender. Drain and cut into thick slices or wedges. Whisk the eggs with milk, smoked paprika, salt, pepper and half the parsley. Stir in ¾ cup Manchego. Heat the oil in a 10-inch ovenproof skillet. Sauté the onion and pepper for 5 to 6 minutes. Add the potatoes and cook for 4 minutes, followed by the chorizo for 2 minutes. Pour in the eggs and cook until the edges begin to set. Top with the remaining Manchego and bake for 10 to 12 minutes. Rest for 5 minutes, garnish with parsley and cut into wedges.
40 Coastal Pearl Living - TOGETHER
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