Chorizo, Potato and Jalapeño Frittata with Garlicky Artichoke Bruschetta was on the menu today @BUXLUNCH. The Office smelled lovely… I do recommend a little bit less of the garlic on the Artichoke, though if you are a bit fan of garlic, feel free to follow the recipe as shown below.
This week I am cooking according Mario Batali’s cooking wisdom. The ingredients are kept to a minimum, but don’t underestimate what they do when they all come together!
For the frittata:
12 fresh eggs
⅓ cup Parmigiano-Reggiano, plus more for garnish
3 tablespoons extra-virgin olive oil
½ pound chorizo sausage, cut into ¼ in dice
2 Yukon Gold potatoes, cleaned and cut into ¼ inch dice
Salt and pepper
For the bruschetta:
1 loaf ciabatta, or any crusty bread, cut into ½-inch thick slices
1 jar artichokes under oil, preferably the grilled kind
2 cloves garlic
2 tablespoons capers, drained and rinsed
¼ cup chopped Italian flat leaf parsley
¼ cup extra-virgin olive oil
salt and pepper
Preheat the oven to the broil setting.
Whisk the eggs with the Parmigiano and a pinch of salt until just broken up. Set aside.
In an 8-10 inch oven-safe large nonstick or cast iron sauté pan, add about 3 to 4 tablespoons of olive oil, then add the chorizo and potatoes and place over medium heat. Season with salt and pepper and cook for about 10 minutes, or until just fork tender. Cut one jalapeño into half rounds and add to the pan. Cook for about 1 to 2 minutes, then pour the eggs into the pan with the chorizo and potatoes and stir. Cook for 2 to 3 minutes on the stove, stirring continuously and folding the eggs over themselves, until the eggs are mostly cooked but still a bit runny.
Transfer the pan to the broiler and cook for 3 to 4 minutes, or just until the eggs are set and the top begins to lightly brown.
Meanwhile make the bruschetta topping:
Preheat the grill or grill-pan to medium-high heat or break out the toaster.
Drain the artichokes and reserve the packing oil for another vinaigrette. Cut artichokes into ½-inch pieces and place in a bowl. Using a zester, grate one clove of garlic into the bowl, then add the capers, the parsley and the ¼ cup olive oil and mix with a spoon.
When grill is hot, grill or toast the bread to your desired doneness–we like it with a little bit of char. Spoon a generous portion of the artichoke mixture on top of the grilled or toasted bread.
Remove the frittata from the oven and let rest for a few minutes before serving. Slice up the second jalapeño and top the frittata with as much heat as you wish, then grate some more Parmigiano-Reggiano over the top.
Serve the frittata in the pan, family-style, with a plate of bruschetta on the side.