A hearty and flavorful frittata featuring chorizo, potatoes, and a blend of cheeses, perfect for breakfast or brunch.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking when transferring the skillet to the oven.
Heat the olive oil in an oven-safe skillet over medium heat.
Using a non-stick skillet makes cleanup easier.
Add the chorizo to the skillet and cook until browned and crispy.
Break the chorizo into small pieces for even cooking.
Stir in the diced potatoes and onions, cooking until the potatoes are tender.
Cut the potatoes into small, even pieces to ensure they cook quickly.
Add the minced garlic and cook for an additional minute.
Adding garlic later prevents it from burning and becoming bitter.
In a bowl, whisk together the eggs, cream, salt, and pepper.
Whisking incorporates air, making the frittata fluffier.
Pour the egg mixture over the ingredients in the skillet.
Tilt the skillet to distribute the eggs evenly.
Cook on the stovetop until the edges begin to set.
Gently stir the edges to allow uncooked egg to flow underneath.
Sprinkle the cheese over the top and transfer the skillet to the oven.
Grating the cheese finely helps it melt evenly.
Bake for 10-12 minutes, or until the frittata is golden and set.
Check the center with a knife to ensure it's fully cooked.
Let the frittata rest for 5 minutes before slicing.
Resting allows the frittata to firm up, making it easier to slice.
Garnish with chopped parsley and serve warm.
Adding fresh herbs enhances the dish's presentation and flavor.
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