You are here: Home » Recipes » Frittata with Chorizo Frittata with Chorizo Recipe by Laraine Perri Yield 6 servings Prep 15 minutes Cook 40 minutes The Italian frittata gets a Western spin in this hearty dish, brimming with spicy, smoky chorizo, buttery Manchego cheese, and a tangle of peppers and onions. Mark Boughton/styling: Teresa Blackburn PrintEmail We used cured Spanish chorizo sausage in this hearty frittata, but any cured sausage will work. Any cheese, too. Ingredients 3 teaspoons olive oil, divided6 ounces fully cooked chorizo sausages, halved lengthwise, and sliced in ¼-inch half moons2 medium red bell peppers, cored, and thinly sliced1 medium onion, thinly sliced1 garlic clove, minced1 teaspoon coarse salt, divided1/4 teaspoon freshly ground black pepper12 eggs4 ounces Manchego cheese, shredded Chopped fresh cilantro, sour cream and salsa (optional) Instructions Preheat oven to 400F. Heat 1 teaspoon oil in a large heavy ovenproof skillet over medium-high heat. Add chorizo. Sauté until lightly browned and beginning to crisp, about 3 minutes. Remove chorizo. Add remaining 2 teaspoons oil to pan. Heat over medium heat. Add sliced pepper, onion, garlic and ¼ teaspoon salt; sauté 6 to 8 minutes. Whisk together eggs, remaining 3/4 teaspoon salt and pepper in a large bowl. Stir in about two-thirds of the shredded cheese. Pour egg mixture into skillet, stirring once to distribute peppers and onions. Reduce heat to low. Arrange chorizo over top of eggs; cook, undisturbed, 5 minutes. Sprinkle remaining cheese over top. Transfer to oven and bake 20 minutes, or until eggs are set and top is puffed and golden. Let frittata rest 5 minutes and serve with sour cream and salsa, if using.