Best 2 Chorizo Corn Frittata Recipes

If you're looking for a hearty and satisfying dish that's perfect for any meal, look no further than chorizo corn frittata. This Spanish-style omelet is made with eggs, chorizo, corn, and a variety of vegetables, and it's packed with flavor. It's also incredibly versatile, so you can customize it to your liking. Whether you like your frittata spicy or mild, with lots of vegetables or just a few, there's a recipe out there that's perfect for you. So what are you waiting for? Read on to find the best chorizo corn frittata recipe for you!

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CHEESY CHORIZO FRITTATA

Cheesy Chorizo Frittata image

Crumbled chorizo sausage, spinach, cherry tomatoes, and cheese add heat, flavor, and color to this delicious frittata.

Provided by Kraft

Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

¼ pound chorizo, crumbled
1 (6 ounce) package baby spinach leaves
2 cups cherry tomatoes, halved
4 green onions, sliced
6 eggs
½ cup milk
1 ½ cups KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

Heat oven to 375 degrees F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
Bake 25 min. or until knife inserted in center comes out clean.

SWEETCORN FRITTERS WITH AVOCADO & CRISPY CHORIZO

Sweetcorn fritters with avocado & crispy chorizo image

Prep these sweetcorn fritters in advance of your party and defrost in the fridge overnight for speedy snacks. Top with creamy avocado and crispy chorizo

Provided by Shivi Ramoutar

Categories Snack, Starter

Time 40m

Yield Makes 28

Number Of Ingredients 14

Ingredients

400g can sweetcorn, drained
4 spring onions, finely chopped
4 heaped tbsp plain flour
4 eggs, beaten
2 tsp paprika (smoked or sweet)
5-6 tbsp milk
1 tbsp vegetable oil, plus a drizzle
130g chorizo, cut into 1cm cubes
finely sliced chives, to serve
1 large ripe avocado, peeled, stoned and mashed
1 tbsp finely chopped coriander leaves
1⁄2 lime, juiced
1 tbsp olive oil
pinch of chilli flakes (optional)

Steps:

Tip the sweetcorn, spring onions, flour, eggs, paprika and milk into a large bowl, season and mix well.
Heat the oil in a large frying pan over a medium heat. Spoon 1 tbsp of the batter into the pan to make a mini fritter (you should be able to fit three or four in the pan at a time, depending on the size of the pan) and cook for 4-5 mins, turning halfway through, until golden. Remove to a plate lined with kitchen paper and repeat with the rest of the batter, being careful not to overcrowd the pan. (You should make about 28 fritters.) To freeze, leave to cool completely, then transfer to a tray and open-freeze until solid. Transfer to a freezer bag, seal and freeze for up to two months. Defrost in the fridge overnight before using.
Mix the mashed avocado with the coriander, lime juice, oil and chilli flakes, if using, then season to taste. Will keep in an airtight container in the freezer for two months. Defrost in the fridge overnight before using.
If the fritters have been frozen and defrosted, heat a drizzle of oil in a frying pan over a medium heat and fry the fritters for a few seconds, then flip and fry for a few seconds more until hot and crisp. Remove to a serving platter.
Add the chorizo to the pan and fry over a medium-high heat until crisp. Top each fritter with a little of the avocado mixture, the chorizo and a sprinkle of chives before serving.

Nutrition Facts : Calories 72 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

Tips:

For a crispier frittata, cook it in a well-seasoned cast-iron skillet over medium-high heat.
Don't overcrowd the skillet with ingredients; otherwise, the frittata will be too thick and not cook evenly.
If you're using frozen corn, thaw it completely before adding it to the frittata.
Grate the cheese finely so that it melts evenly throughout the frittata.
Be patient when cooking the frittata; it takes time for the eggs to set completely.
If you're not sure if the frittata is done, insert a toothpick into the center; if it comes out clean, the frittata is ready.

Conclusion:

The chorizo corn frittata is a delicious and easy-to-make breakfast, brunch, or lunch dish. It's packed with flavor from the chorizo, corn, and cheese, and it's sure to be a hit with everyone who tries it. So next time you're looking for a quick and tasty meal, give this frittata a try.