Frittata With Potato, Onion, Piquillo Peppers, And Chorizo

Image of Frittata With Potato, Onion, Piquillo Peppers, And Chorizo, Bon Appetit Magazine
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Ingredients

piquillo pepper vinaigrette
  • 6 drained piquillo peppers from jar or can (about 3 ounces) or 1/2 cup chopped drained roasted red peppers from jar
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, peeled
frittata
  • 6 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/2 cup chopped red onion
  • 1/2 cup 1/2-inch cubes peeled red-skinned potato
  • 6 ounces chopped Spanish chorizo or other high-quality chorizo, casings removed, meat crumbled
  • 1/2 cup chopped drained piquillo peppers from jar or can or chopped drained roasted red peppers from jar
  • 2 tablespoons chopped fresh Italian parsley
  • 6 cups mixed baby greens

Description

At The National In Athens, Georgia, This Frittata Is Part Of Family Mean—the Pre-service Meal That Chefs And Line Cooks Prepare For Themselves.

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