Slightly spicy Mexican sausage and humble spuds transform eggs into a brunch masterpiece with my Chorizo Potato Frittata recipe. Made with just 10 ingredients (including garnishes!) and only one (1!!) pan, this chorizo, egg, and potato frittata is the make-ahead breakfast or fuss-free weeknight dinner you’ve been looking for.

flat lay shot of a breakfast table with a cast iron skillet filled with chorizo potato frittata with a few slices taken out, one slice of frittata on a plate topped with garnishes, and a woman's hand grabbing a cup of coffee.

What is a potato frittata?

If you’re looking for a recipe that combines fluffy eggs and a variety of tasty ingredients, all cooked to perfection in a single skillet, this potato and chorizo frittata is your answer.  

This Italian-inspired dish is a beautiful marriage between an omelette and a crustless quiche, but today we’re making it with a Mexican twist. The result? A golden, eggy delight that’s packed to the brim with creamy potatoes, spicy chorizo, and melty cheese that’ll crush even the most tummy-grumbling hunger around. 

Plus, it’s the perfect meal for breakfast, brunch, or any time you’re craving a hearty, protein-packed bite of goodness. As an added bonus, this oven-baked potato frittata with Mexican chorizo is delightful both warm or at room temp, meaning it really is the best make-ahead recipe for ANY meal!

Why You’ll Love This Chorizo Potato Frittata Recipe

If you’re a fan of Tex-Mex and big breakfasts, you’re going to LOVE this eggy potato and chorizo bake. It somehow straddles the line of light and fluffy and hearty and satisfying with ease! 

Plus, it’s one of those magical meals that are equally delightful as a grab-and-go breakfast, leisurely weekend brunch, light lunch, or quick and easy dinner. Honestly, I wonder if there’s anything this potato egg frittata with chorizo can’t do!

Aside from being downright crave-worthy and veritably versatile, this chorizo, potato, and egg frittata is ALSO:

  • Quick & Easy – It’s made in a single skillet (meaning fewer dishes to clean up) and will be ready for eating in just 40 minutes!
  • Made With Fewer Than 10 Ingredients – A short grocery list is always a promising sign. If you add on salsa and avocado as garnishes (highly recommended), you’ll be right at 10. 
  • Meal Prep & Freezer-Friendly – Frittatas are a busy mom’s dream! They can be made over the weekend and used for quick heat-and-eat meals throughout the week. They’re also perfect for popping in the freezer so a guest-worthy meal is never far from reach!
  • Budget-Friendly – Chorizo, eggs, and potatoes are the perfect combination of carbs and protein, all wrapped up in an affordable package. This recipe heartily feeds 6, but won’t set you back more than about $10 total.
ingredients needed to make chorizo potato frittata measured out into bowls on a wooden table.

Ingredients & Substitutions

As promised, you only need a handful of ingredients to make this amazingly tasty potato chorizo frittata recipe. Here’s what to grab:

  • Butter – I’m a firm believer that butter makes everything better, especially potatoes. Feel free to swap in vegan butter if you’re dairy-free.
  • Chorizo – Make sure to reach for raw Mexican chorizo instead of smoked Spanish chorizo. You’ll also remove the casings, so feel free to grab it in bulk instead of in links.
  • Yukon Gold Potatoes – These are my “gold standard” potato, but feel free to use any waxy-skinned potatoes instead.
  • Onion – Red, yellow, or white onions will all work. Shallots are also a good option!
  • Eggs – While you can certainly use liquid eggs if you prefer, I find that freshly cracked eggs have a better flavor. You’re also welcome to use a vegan liquid egg substitute like JUST Eggs if you prefer.
  • Salt & Pepper – For basic seasoning. Opt for freshly ground pepper for the best flavor.
  • Chili Powder – For an extra touch of warmth and depth or swap in paprika instead.
  • Parmesan Cheese – For a little extra something-something. You can also use any other cheese you like including mild queso quesadilla or fiery pepper jack.
  • Pico de Gallo – I like added a bit of freshness to the plate with the addition of some salsa fresca. Feel free to swap in the fresh or cooked salsa of your choice.
  • Avocado – For a touch of creaminess that I can’t get enough of. You can also swap in guacamole or use a dollop of sour cream or greek yogurt instead. 

How To Make A Chorizo and Potato Frittata

This Mexican sausage and potato frittata comes together in well under an hour. Here’s how:

Step 1: Prep. Heat broiler. Wash and cut veggies. 

Step 2: Par-cook potatoes. Add butter an ovenproof (preferably cast-iron) skillet, on medium-high heat to melt. Arrange sliced potatoes in a single layer and cook for 3 minutes on each side. Set aside on a paper towel-lined plate to drain.

Step 3: Brown chorizo. In the same skillet, cook the chorizo by crumbling it and cooking for about 10 minutes. Add onion and cook for an additional 2 minutes.

Step 4: Egg mixture. In a bowl, whisk eggs with salt and pepper, then pour into the skillet with the chorizo and lightly combine.

Step 5: Assemble. Arrange potatoes on top and season with chili powder. Top with Parmesan cheese.

Step 6: Cook on the stovetop until sides are just beginning to set, 2 to 3 minutes.

Step 7: Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 4 minutes.

Step 8: Serve warm or at room temperature. Cut into wedges. Feel free to top the frittata with salsa or avocado slices. Enjoy!

More of a visual learner? Watch this video below to see how simple this potato and chorizo frittata comes together.

45 degree angle shot of a breakfast table with a skillet of chorizo potato frittata and a wooden cutting board with slices of baguette and butter.

Optional Variations & Dietary Adaptations

As much as my family and I love this chorizo potato frittata recipe just the way it is written, there are plenty of opportunities to make it your own. Here are a few ideas to get you started:

  • Dairy-Free – If you and lactose are mortal enemies, simply swap in vegan butter and either omit the cheese or use a vegan alternative.
  • Egg-Free – If you want a breakfast-y potato chorizo casserole without any eggs, try swapping in a liquid plant-based egg replacement instead. 
  • Vegan – Use your favorite vegan chorizo, then follow the instructions above to make your potato chorizo bake both dairy-free and egg-free.
  • Extra Spicy – If fiery foods are your love language, add some extra heat! Add a chopped jalapeño with the onions, then swap in cayenne powder for up to half of the chili powder. You can also add some creamy heat by using pepper jack instead of parm.
  • Potato Chorizo Frittata Muffins – You can also make this frittata chorizo recipe in ready-to-grab portions by using a muffin tin sprayed liberally with non-stick spray. This is a great option for taking on a family camping trip! Assemble the mini frittatas in the prepared pan, making sure not to fill them past about ¾ of the way full. Note that since you won’t be cooking the eggs on the stovetop, you’ll want to bake them at 375F for about 15-20 minutes and forego broiling. 
overhead shot of slices of chorizo potato frittata and baguette on a marble surface.

Expert Tips

This potato and sausage frittata recipe is pretty straightforward, but I do have a few tips for you to keep in mind:

  • Spice each layer: To make your frittata extra yummy, season every component. Beat the eggs with a pinch of salt, pepper, and any other spices you fancy. Sprinkle a bit of salt and pepper on the potatoes and chorizo as they sizzle away. Layering the seasonings gives each ingredient its own deliciousness.
  • Choose your cheese wisely: Cheese is like a magic touch that adds creaminess and tang to your frittata. If you aren’t going to use the prescribed parm, pick a cheese that complements the chorizo and potatoes, such as sharp cheddar, crumbly feta, or oozy Monterey Jack. Sprinkle it on top before popping your frittata into the oven. The result? A glorious golden crust of melted cheesy goodness.
  • The skillet matters: Use a non-stick oven-safe skillet or a trusty, well-seasoned cast-iron skillet. These heroes prevent sticking and make it easy to transfer your frittata from stovetop to oven. No mess, no fuss!
  • Keep an eye on the bake: Don’t let your frittata get overly cooked and dry! Take it out of the oven when the center is set but still a little jiggly. It’ll continue cooking slightly from the residual heat, and you’ll have a moist and tender masterpiece on your plate.
  • Give it a breather: Just like us, frittatas need a moment to gather themselves. Let your frittata rest for a few minutes after taking it out of the oven. This helps it set fully and makes it easier to slice and serve without falling apart.

Frequently Asked Questions

What’s the difference between a quiche and a frittata?

Quiche rocks a fancy crust and is more formal, while the frittata embraces its no-crust, no-fuss nature and is perfect for a quick and delicious meal. Whether you’re in the mood for a slice of quiche or a wedge of frittata, both dishes offer a delightful way to enjoy a flavorful combination of eggs, fillings, and a whole lot of yum!

Can you freeze potato frittata?

​​Absolutely! Freezing it allows you to have a homemade meal ready to go whenever you need a quick and delicious fix. Here’s how you can do it:

Let it cool: Allow the potato frittata to cool completely before freezing.
Portion it out: If you have a large frittata, consider slicing it into individual portions. This makes it easier to grab just what you need from the freezer without having to thaw the entire frittata.
Wrap it well: Wrap each portion tightly in plastic wrap or aluminum foil to ward off freezer burn.
Store in a freezer bag or container: Place the wrapped frittata portions in a freezer-safe bag or container. Label it with the date and contents to keep track of what’s inside.
Freeze it: Pop the frittata in the freezer, making sure it lies flat to maintain its shape. It should last well for up to 2 months.
Thaw and reheat: When you’re ready to enjoy your frozen potato frittata, simply take out the desired portion and let it thaw in the refrigerator overnight. Once thawed, you can reheat it in the oven or microwave until warmed through.

Why does my frittata fall apart?

Oh no, the falling-apart frittata struggle! Don’t worry, amigo, it happens to the best of us. Here are a few reasons why your frittata might be losing its structural integrity, and some friendly tips to help you avoid this mishap in the future:

Too much moisture: Sometimes, if your frittata has super watery ingredients like veggies or cooked potatoes, they can release too much liquid while cooking. All that excess moisture can make your frittata lose its cohesion and turn into a crumbling mess. To dodge this, make sure to drain or squeeze out any extra moisture from your ingredients before mixing them in.
Not enough eggs: Eggs are the magical binding force in a frittata. If you skimp on eggs, it can lead to a frittata that’s fragile and falls apart easily. Make sure you’re using enough eggs for the size of your frittata and the amount of other ingredients you’re tossing in.
Overcooking blues: Overcooking can dry out your frittata and give it that crumbly texture. Keep a close eye on the cooking time and take your frittata off the heat or out of the oven when the center is just set but still has a gentle jiggle. The residual heat will finish the cooking process, leaving you with a moist and tender frittata.
Binding buddies: Frittatas love a good binding ingredient or two. Adding cheese, like some grated cheddar or crumbled feta, not only adds delicious flavor but also acts as a natural binder. 
Handle with care: How we handle the frittata can also make a difference. When you’re transferring it from the skillet to a serving plate, be gentle. Use a spatula or a wide utensil to support the bottom and carefully slide it off. Avoid flipping it over, as that can increase the risk of it falling apart. Also, make sure to give it a few minutes to rest in the pan before attempting to serve it so it has a chance to firm up a bit.

Remember, even if your frittata crumbles a bit, it will still be incredibly tasty, so don’t stress too much. Take these tips into consideration, keep experimenting, and before you know it, you’ll be flipping and serving frittatas like a pro.

Does a frittata always have eggs?

While eggs usually take the spotlight in a frittata, it’s not set in stone that they have to be the star of the show. So, if you’re looking to shake things up and go egg-free, you’ve got options!

One fantastic alternative is chickpea flour, also known as besan or gram flour. This versatile flour mixed with water or plant-based milk creates a vegan and gluten-free base that can mimic the texture of eggs when cooked. It’s like a magical transformation from humble chickpea flour to a frittata-like deliciousness.

If you’re not into chickpea flour or want more convenience, there are also vegan egg substitutes available on the market. Products like JUST Eggs can be used as a direct replacement for regular eggs in your frittata adventures. They offer a plant-based alternative that can give you that eggy texture and flavor without using any eggs.

So, whether you’re exploring the chickpea flour route or diving into the world of vegan egg substitutes, there are plenty of options to create an egg-free frittata-like dish. 

More Potato & Chorizo Recipes

Chorizo Potato Frittata

5 (3 ratings)
This tasty mixture of buttery potatoes, spicy chorizo, and eggs makes a great brunch that everyone will love.
Print Pin Rate
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Ingredients

  • 3 tablespoons salted butter
  • 7 ounces chorizo
  • 2 small Yukon Gold potatoes, thinly sliced
  • 1/3 cup chopped onion
  • 8 eggs
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon chili powder
  • 1/2 cup shredded Parmesan cheese
  • Pico de gallo or salsa of your choice
  • Avocado slices

Instructions 

  • Heat broiler.
  • In an ovenproof (preferably cast-iron) skillet, on medium-high heat, add butter to melt and arrange sliced potatoes on a single layer and cook 3 minutes each side. Set aside on paper towel-lined plate to drain.
  • In the same skillet, cook the chorizo by crumbling it and cooking for about 10 minutes. Add onion and cook for an additional 2 minutes.
  • In a bowl, whisk eggs with salt and pepper and pour into skillet and lightly combine.
  • Arrange potatoes on top and season with chili powder. Top with Parmesan cheese.
  • Cook until sides are just beginning to set, 2 to 3 minutes.
  • Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 4 minutes.
  • Serve warm or at room temperature. Cut into wedges. Feel free to top frittata with salsa or avocado slices.

Video

Notes

Serve the frittata with salsa and avocado slices, a side of crusty bread with butter, and don’t forget a strong cup of joe.
Optional Variations:
  • Dairy-Free – If you and lactose are mortal enemies, simply swap in vegan butter and either omit the cheese or use a vegan alternative.
  • Egg-Free – If you want a breakfast-y potato chorizo casserole without any eggs, try swapping in a liquid plant-based egg replacement instead. 
  • Vegan – Use your favorite vegan chorizo, then follow the instructions above to make your potato chorizo bake both dairy-free and egg-free.
  • Extra Spicy – If fiery foods are your love language, add some extra heat! Add a chopped jalapeño with the onions, then swap in cayenne powder for up to half of the chili powder. You can also add some creamy heat by using pepper jack instead of parm.
  • Potato Chorizo Frittata Muffins – You can also make this frittata chorizo recipe in ready-to-grab portions by using a muffin tin sprayed liberally with non-stick spray. This is a great option for taking on a family camping trip! Assemble the mini frittatas in the prepared pan, making sure not to fill them past about ¾ of the way full. Note that since you won’t be cooking the eggs on the stovetop, you’ll want to bake them at 375F for about 15-20 minutes and forego broiling.
Calories: 306.43kcal, Carbohydrates: 10.45g, Protein: 17.67g, Fat: 21.18g, Saturated Fat: 9.78g, Cholesterol: 259.63mg, Sodium: 865.13mg, Potassium: 394.84mg, Fiber: 1.93g, Sugar: 0.67g, Vitamin A: 699.64IU, Vitamin C: 8.75mg, Calcium: 156.54mg, Iron: 4.03mg
Author: Yvette Marquez
Course: Breakfast, Brunch
Cuisine: Italian

Photography by Raemi Vermiglio / Video by Pure Cinematography
Originally published: June 2018.