frittata with chard + chorizo

Photograph by Alex Lau

Photograph by Alex Lau

Chorizo adds smoky flavor to this vegetable-heavy frittata; use bacon if you prefer.



  • 8 large eggs
  • ounces Manchego cheese, grated (about ⅓ cup)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped chives
  • Kosher salt and freshly ground black pepper
  • 4 ounces dried chorizo, thinly sliced
  • 1 tablespoon olive oil
  • ¼ small onion, cut into ½” pieces
  • 6 fingerling potatoes, thinly sliced
  • 1 bunch small Swiss chard, ribs and stems removed, leaves coarsely chopped

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Categories: Recipes

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