This frittata recipe with chorizo and caramelised onions is a great weekend eggs recipe, perfect for breakfast with a crunchy baguette or brunch with a light salad, and it will leave you with leftovers that are great warmed up or served at room temperature.
Frittata Recipe with Chorizo and Caramelised Onions — Weekend Eggs
Of my favourite baked egg dishes, I much prefer to make this frittata recipe over a quiche recipe any day. It’s way simpler and there’s no need to fuss about with pastry.
If you’re a regular reader of Grantourismo, my love of chorizo with eggs is no secret. I’ve made both huevos revueltos con chorizo and huevos con chorizo for my Weekend Eggs series on breakfast dishes from around the world.
Living in Cambodia, we tend to eat Asian style eggs mostly, whether it’s a Chinese influenced crab omelette or Cambodian saom omelette, or banh mi op la, a Hoi An-style Vietnamese sandwich with an omelette. And we’ve increasingly been exploring Asian-style breakfast egg dishes for my Asian series of Weekend Eggs.
But despite living in Southeast Asia, with so many wonderful things to eat on our doorstep, we still get cravings for European food, and when we do it tends to be Spanish or Italian.
The unique flavour of this frittata recipe, which is essentially an Italian crustless quiche, is the caramelised onions cooked in the amazing oil of the Spanish chorizo. It’s also an easy recipe because of the fact that there’s no flipping the frittata — something even experienced chefs get nervous about.
Finishing it in the pan in the oven also gives the frittata a lighter texture than having flipped it over and back again.
The texture of the egg mixture is important and the addition of the milk is not to ‘pad out’ the mixture but to add a little ‘lift’ to the frittata as the milk steams off during cooking, creating a little soufflé action.
The resulting frittata can be served straight away or you can let it cool a little, but don’t leave it for any longer than one hour out on a bench.
Refrigerated, you can keep it for 24 hours. I like to warm it a little before serving. Some people like a cold frittata. But with the chorizo in this frittata recipe, it’s better warmed to let any remaining fat in the sausage warm up.
A little note on cookware. Many Italian chefs use a cast iron skillet for this, however, unless you have that skillet really worn in, there’s a good chance that the frittata will stick. It even happens to Mario Batali.
I prefer a non-stick French skillet, a deep pan that has a stainless-steel handle. Just don’t forget to wear oven gloves when handling it.
- 1 tbsp olive oil
- 1 tbsp butter
- 2 brown onions, thinly sliced
- 1 garlic clove, crushed
- 80 g fresh chorizo sausage cut into rounds 1 cm wide and then into 8 pieces
- 8 extra large eggs
- ½ cup of full fat milk
- 1 sprinkle of grated Parmigiano-Reggiano cheese
- 1 bunch of spring onions
- Mixed salad leaves
- 1 handfuls of cherry tomatoes
- 1 splash of classic vinaigrette
- Heat a dash of the oil in a medium non-stick oven-safe frying pan over medium heat. Add the chorizo and sweat until they’re slightly coloured and released plenty of oil.
- Remove the chorizo leaving the oil. Add the rest of the oil and the butter and as it melts add the onions and coat with the chorizo oil and butter mixture. Add a little salt and cover the pot and sweat the onions for 15 to 20 minutes.
- Remove the lid and lower the heat to as low as possible. Stir the onions then leave until they are dark brown. Add a little more salt.
- Break the eggs into a bowl and very lightly whisk. Add the milk to combine and add a little salt and pepper and the cheese.
- Preheat your grill to high. Add the chorizo and gently tip in the eggs and use a silicon spatula to combine the mixture. Cook for 4-5 minutes or until the edges of the frittata start to come away from the pan.
- Place the frittata under the grill. Cook for a further 5 minutes. The top of the frittata should be set and golden brown. If it’s still a little ‘wobbly’ put some aluminium foil over the top of the frittata and continue to cook until set.
- Serve slices warm with the mixed salad.