Kick off brunch in the best way with this Chorizo-Potato Frittata. Just like a baked omelet, we love the spicy chorizo flavors mellowed by creamy potato.
What You Need
Original recipe yields 8 servings
1/2 lb. Mexican chorizo, crumbled
2 cups ORE-IDA Potatoes O’Brien
1/2 cup ORE-IDA Chopped Onions
1 Tbsp. chopped fresh cilantro
1/4 tsp. ground black pepper
1 tub (8 oz.) PHILADELPHIA Chipotle Cream Cheese Spread
1 cup milk
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Let's Make It
Heat oven to 375ºF.
Cook chorizo in large skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add potatoes and onions to reserved drippings; cook 6 to 8 min. or until potatoes are browned, stirring occasionally. Stir in chorizo, cilantro and pepper. Spoon into 9-inch square pan sprayed with cooking spray.
Beat cream cheese spread and eggs in medium bowl with whisk until blended. Gradually stir in milk; pour over mixture in pan.
Bake 45 min. or until center is set and top is lightly browned.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Prepare using PHILADELPHIA Spicy Jalapeño Cream Cheese Spread.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.