As you’re undoubtedly aware, we here at the PassionFruits have opinions. Lots of them. Sometimes they’re expert, sometimes they’re nebulous, and sometimes ill-informed, they’re strongly held nevertheless. One of MY opinions, which may fall into all of the above categories, is that non-stick pans are the work of the devil. And not in a good way. Ergo, I do not own a non-stick pan. This became a challenge last time I tried to make a frittata/tortilla. It wasn’t a disaster, by any stretch, but I’m not the “not-a-disaster” guy so that didn’t quite work for me.
And, since I had a lovely piece of cured Spanish chorizo and a serious yen for a nice little frittata for dinner on Friday, I felt the need to revisit and vanquish this little problem with the help of my beloved parchment paper. Of course, the ever-helpful Mr. T opined that people are much more likely to have a non-stick fry pan than they are to have parchment paper. Moving on from that minor distraction, I went ahead and made my chorizo frittata, sauteing the filling ingredients before wiping out the pan and fitting it with a round of parchment and pouring everything back in, heating it back up, and heaving it all in the oven. The resulting disc of potatoe-y, eggy, sausage-y goodness was very tasty indeed, and slipped from the NOT non-stick pan like a champ. The smoky, meaty chorizo was an excellent foil for the sweet onion and the parsely’s green pungency was lovely.
1tsp olive oil
1 c diced onion
4 0z diced Spanish chorizo
1 1/2 c diced potatoes
1/2 c water
sea salt & freshly ground black pepper
1/4 c minced fresh parsley
Preheat oven to 375° F.
In a 9″ fry pan warm the oil over medium heat and add the onion and chorizo. Cook till onions are tender and the chorizo has rendered its fat, ~3 min. Add diced potatoes and 1/2 c water. Cover pan and cook until potatoes are just tender, stirring occasionally, ~10 min.
While the potatoes are cooking, break the eggs into a medium bowl and season well with salt and pepper. Mix in most of the minced parsely, reserving a bit for sprinkling on the top. Set egg mixture aside.
Once potatoes are tender, remove lid and cook till remaining water has evaporated. Scrape potato mixture into a bowl and set aside.
Wipe the pan out with a paper towel, or if particularly crusty give it a quick wash. Lightly oil the bottom and sides of the pan and fit a parchment round into the bottom of the pan. It should fit snugly and not crinkle at the edges. Lightly oil the top of the parchment as well. Add the potato mixture to the eggs, stirring to combine, and pour into the prepared pan. Place the pan over high heat for a short minute, just to get it going again. When the edge of the frittata starts to set, remove from heat and place in the preheated oven. Bake at 375° F till set, ~25-30 minutes.
Using oven mitts, remove pan from oven. STILL using oven mitts and a thin-bladed metal spatula, carefully dislodge the edges of the frittata from the pan. Be sure to get down far enough to hit the parchment–the edge should lift right out of the pan. With your oven mitts still firmly affixed to your hands, place a plate over the pan and flip the frittata out. Reinvert onto another plate, sprinkle with parsely, and let cool a few minutes before cutting–either into cubes for a cocktail party or wedges for a lunch or supper.
Serve with mixed greens dressed with a sherry vinaigrette.