We love doing fritattas as appetizers!
They are essentially a baked omlette that you can fill with anything. Our favorite: Potato Chorizo and Goat Cheese topped with Parsley-Lemon Pesto.
Potato-Chorizo Fritatta:
1 11x17-inch pan
1 lb chorizo
4 Yukon Gold Potatos
olive oil
12 extra large eggs
1/2 cup flour
1 tsp baking powder
10 oz goat cheese for the pesto
2 cups parsley leaves
1 lemon, zested
1 garlic clove salt and pepper
Sauté the chorizo in a large skillet until cooked. Let cool slightly
Preheat oven to 400 degrees
Slice potatoes with olive oil and place on a baking sheet
Roast until golden
In a large bowl, whisk together the eggs, flour, baking soda and crumbled cheese
Stir in chorizo and potatoes
Spray a 11x17-inch baking sheet with non-stik spray and pour in mixture
Bake for 20 minutes until set
Let cool
In a food processor, combine parsley, lemon zest, garlic and olive oil. Blend until smooth
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