Rise and shine! Let’s whip up a hearty breakfast that’s bursting with flavour. This Italian potatoes and eggs skillet sensation is perfect for lazy weekends. Inspired by the rustic charm of Italian cuisine, this dish puts a spin on the traditional frittata by nestling whole eggs into a medley of chorizo, potatoes, and veggies.
Ingredients in this Italian potatoes and eggs
This chorizo eggs and potatoes dish reflects the heartiness and simplicity of traditional Italian cuisine.
- Olive oil
- Chat potatoes
- Chorizo
- Red onion
- Zucchini
- Garlic
- Eggs
- Tasty cheese
- Parsley
- Crusty bread
We’re absolutely obsessed with Italian food and its rustic charm. This deconstructed frittata takes all those yummy flavours and gives them a laid-back, lazy Sunday morning twist.
Pro tip: Accelerate this Italian breakfast with one Step!
Microwave the potatoes until partially cooked! This is how:
- Place the thinly sliced potato in a microwave-safe dish.
- Add about tablespoon of water to create steam.
- Cover dish, leaving a small vent.
- Microwave on high for 2-3 minutes, checking periodically.
- Remove and uncover to release steam.
- Potatoes should be partially cooked but firm. Add to pan with olive oil to finish cooking with chorizos and onions.
All my favourite things in one skillet, crispy potatoes, spicy chorizo and gooey baked cheesy eggs. No better way to start the day!
Make this recipe vegetarian:
Vegetarian? No worries! Although we’ve added chorizo for flavor, feel free to omit it. Simply skip the chorizo step for a delicious meat-free version that’s just as hearty and satisfying.
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Italian potatoes and eggs with Zucchini
- Total Time: 35 minutes
- Yield: 2 1x
Description
We’re absolutely obsessed with Italian food and its rustic charm. This deconstructed frittata takes all those yummy flavours and gives them a laid-back, lazy Sunday morning twist.
Ingredients
- 2 tbs Olive oil
- 50g Chorizo, diced in small cubes
- 6 Chat potatoes, thinly sliced into small rounds
- Salt and pepper, to taste
- 1/2 Red onion, cut into large wedges and layers separated1
- 1 Zucchini, grated
- 2 cloves Garlic, peeled and crushed
- 2 Eggs
- 1/2 cup Grated tasty cheese
- 1/4 cup Parsley, leaves picked
- Crusty bread, for serving
Instructions
Preheat oven to 230°C/210°C fan forced
- Heat the olive oil in the oven-safe pan (cast iron skillet or similar) on a medium-high heat until hot. Add the potatoes and season to taste. Cook, stirring occasionally for 10 to 12 minutes, or until crispy and tender.
- Add the chorizo and onion to the pan and cook, stirring occasionally, for 3 – 5 minutes or until softened. Add the zucchini and garlic and cook, stirring frequently, for 1-2 minutes or until just tender. Season then remove from heat. (Transfer vegetables to a baking dish if your pan is not oven safe)
- Use a spoon to create a well for each egg in the centre of the vegetables. Carefully crack an egg into each well. Season and top with the cheese. Bake for 6-8 minutes or until the egg whites are set and the yolks are cooked to your liking. Remove from the oven.
- Top with parsley and serve with crusty bread.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Baked
- Cuisine: Italian
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