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Prep Time: 20 minutes
Cook Time: 45 minutes  + 15 additional minutes
Total Time: 1 hour & 20 minutes
Serves: 4


- 8 Large Eggs

- 1½ Ounces Manchego Cheese, Grated (about ⅓ cup)

- 1 Tbsp. Chopped Fresh Flat-Leaf Parsley

- 1 Tbsp. Chopped Chives

- Kosher Salt and Freshly Ground Black Pepper

- 4 Ounces Spanish Chorizo - Thinly Sliced

- 1 Tbsp. 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


1. Heat broiler. Whisk eggs in a large bowl, then whisk in cheese and herbs; season with salt and pepper.

2. Cook chorizo in a 10” broilerproof skillet, preferably cast iron, over medium heat, stirring often, until browned and crisp, about 3 minutes.

3. Transfer to plate.

4. Heat oil in same skillet; add onion, season with salt, and cook, stirring often, until beginning to soften, about 1 minute. Add potatoes and cook, tossing occasionally, until just softened, about 5 minutes.

5. Add chard and cook, stirring often, until chard is wilted; season with salt and pepper. Mix in chorizo. Pour in egg mixture, tilting skillet to evenly distribute. Cook, undisturbed, 2 minutes, then transfer to oven and broil until egg is cooked through and starting to brown, about 5 minutes. Run a heatproof spatula around edges of frittata to loosen, then slide onto a plate; serve in wedges.

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