Sunday, December 21, 2014

Chorizo & Poblano Frittata


I was browsing through the deli the other day, and I came across something I just had to try...Chipotle Gouda.  I love buttery gouda and smokey chipotle peppers, so I just knew it would be good.  But what should I make with it, I thought.  So I browsed around the produce section and saw some poblanos.  Then I saw potatoes and it hit me.  I wanted a Chorizo & Poblano Frittata with that Chipotle Gouda.  I used the basics of another frittata I made not too long ago but just added different ingredients to it.  And it was fantastic!  

A frittata is sort of like a quiche but with no crust.  And it's best if it's cooked in a cast-iron skilet.  Don't have one?  Don't worry.  You can use a nonstick skillet or a regular skillet, but it needs to be ovenproof and you need to be careful about controlling the heat and greasing the pan well.  And the Chipotle Gouda is the star of the show!  It wasn't too spicy, but it had just the right amount of kick to wake you up in the morning.  Enjoy!

CHORIZO & POBLANO FRITTATA
8 eggs
2 cloves garlic, minced
2 T cilantro, chopped
Salt & pepper, to taste
1/2 lb Mexican chorizo
2 C diced potatoes
1/2 onion, chopped
2 poblanos
One 8-ounce block Chipotle Gouda
Peanut oil

To roast poblanos, put them on a sheet pan and into a 400 degree oven.  Roast them, turning occasionally, until the skin is black and charred all over.  Remove them from the oven and let them cool.  When they are cool enough to handle, peel as much of the skin off as you can.  Then cut off the stem, remove the seeds, and chop the peppers.

Cook the chorizo in a small skillet over medium heat until it turns from a reddish color to a brownish color, about 5-6 minutes.  Set aside.

In a large cast-iron skillet (or other ovenproof skillet), drizzle in about 3 T peanut oil.  Cook the potatoes and onion on high heat for about 3-4 minutes, stirring constantly.  Cover and reduce the heat to medium.  Cook the potatoes and onions, stirring occasionally, for an additional 3-6 minutes or until the potatoes are fork tender. 

Meanwhile, whisk the eggs with the salt & pepper and garlic in a bowl.  Stir in the poblanos, cilantro, chorizo, and Chipotle Gouda (reserve about 1/4 C cheese for the top).

Preheat the broiler.  Once the potatoes are fork tender, pour the egg mixture over the potatoes and stir to combine.  Cook the frittata on medium heat for 5-7 minutes or until the frittata is mostly set.  Put the skillet in the oven and broil for 3-4 minutes or until the top is set.  Remove the frittata from the oven and immediately sprinkle on the reserved Chipotle Gouda.  Let it sit to cool slightly and melt the cheese on top.

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