Trying to get a little more crunch into the meats and fillings of the frittata, we found this method works fairly good. It’s normally used to make street tacos, but it serves the purpose here of making the taco style filling a little crisper and the bonus is that it also adds a little extra flavor too, at least that is what the Heathens that finished it off so quickly said. Maybe they were just hungry after a 2 hour skate.
This works because par-cooking potatoes in water with a little vinegar helps them crisp more when fried in hot oil or fat. This also works best if prepared in a cast iron skillet.
Also cooking Chorizo past where you think it’s ready makes it crisper, better browned, tastier end results.
You could also top with a few corn chips or slices of avocado to dress this up even more.
Serves: 16 – 22 (2 frittatas)
Ingredients
- 3/4 lb Russet Potatoes, cubed to 1/2-inch (2 large potatoes)
- 3 Tbsp Kosher Salt, divided
- 2 Tbsp Peruvian Chile Lime Seasoning
- 2 Tbsp Ground Black Pepper
- 1 Tbsp White Vinegar
- 8 Tbsp Vegetable Oil, divided (I recommend Avocado Oil)
- 2 lb fresh Chorizo
- 1 White Onion, diced
- 1/2 cup fresh Cilantro, chopped
- 1/2 cup favorite Green Chile Salsa
- 1/4 cup Lime juice
- 1 cup Cheese, either Queso Freso, Cojito or a “Mexican Blend”, shredded
- Base Quiche Mix with the addition of 2 Eggs and 1/4 pt Half and Half
- 2 pie pans
Preparation
First thing to do is clean and cube the potatoes. Add them into a large pot and cover with water until all of the potatoes are underwater by 1/2 inch. Heat on High heat until boiling, then add 2 tablespoons of Kosher Salt, and the White Vinegar. Set a timer for 5 minutes. When that is done, drain and strain the Potatoes in the sink, allowing them to dry out a bit. When they are almost dry, sprinkle liberally with 2 tablespoons Chile Lime Seasoning and 1 tablespoon of Ground Pepper, shaking to make sure all sides get a little of the coating.
In a large skillet, preferably a cast iron skillet, over high heat add 4 tablespoons of Oil and heat until it starts to smoke. Then carefully add in the seasoned potatoes and shake to distribute evenly in the skillet. Continue cooking, tossing and stirring occasionally, until browned and crispy on all sides. This should take about 15 minutes. Remove and set aside, drying on a paper towel until final assembly, refrigerating if that is more than 1 hour away.
Again in a large skillet, cast iron is better, over high heat add the remaining Oil and heat until it starts to smoke. Then carefully add in the Chorizo, breaking it up into about 1/2 inch sized chunks. Cook this until you think it is fully cooked. Then continue cooking, stirring and tossing frequently, until all the liquid, except the fat the breaks out, has has boiled off. The Chorizo is sizzling and well-browned, about 15 minutes. Remove and allow the remaining grease to drain off on to a paper towel. Set aside until final assembly, following the refrigeration rule above.
Whenever you have time during the above process, you should chop up the remaining Onion and Cilantro and reserve until final assembly.
Final Assembly and Cooking
Preheat your oven to 375 F. Add a thin coating of Oil to the pans. In a large mixing bowl, mix together the Chorizo, Potatoes and Onion. Spread this mixture evenly into the pie pans. Prepare the Base Quiche Mix, and add the 2 extra Eggs and 1/4 pint of Half and Half to the Mix. Then add in the Salsa and Lime Juice and continue whisking until fully mixed and fluffy, about 4 minutes. Slowly pour this equally over each filling making sure to fully coat all the filling. Top with the Cheese equally to each and then sprinkle with the Cilantro. Place in the oven and cook for 35 – 40 minutes, until the Cheese is turning golden brown. Remove and serve, or pack up to take to the rink.
