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Frittatas the Embassy Suites Way

Recently Embassy Suites Hotels® helped celebrate the 28th annual FOOD & WINE Classic in Aspen, Colorado.

Food & Wine magazine’s signature event showcased first-in-class culinary masters and wine connoisseurs who shared their expertise and trade secrets at over 80 cooking and wine seminars.

In the Grand Tasting Pavilion, Embassy Suites served up mini chorizo and potato frittatas that were a tremendous hit with the attendees. We are pleased to share this delectable recipe with you to enjoy at home. 

These hearty bites are perfect for a weekend brunch buffet, cocktail party or shower. Try them as a weeknight meal served with a green salad. To make a single, full-size frittata, use a 10-inch non-stick skillet.

2010 Food & Wine Classic

Chorizo Potato Frittatas

Ingredients
2 medium red potatoes (8 ounces), boiled and cut into medium dice
5 ounces cooked chorizo sausage, crumbled
2  tablespoons minced fresh parsley leaves or finely chopped chives
1/3  cup Emmenthaler cheese (shredded)
1/4  teaspoon table salt
1/4  teaspoon ground black pepper
6  large eggs, lightly beaten
Cooking spray

Instructions
1. Adjust oven rack to upper-middle position and heat oven to 350 degrees.

2. Grease two 12-count mini-muffin pans generously with cooking spray.

3. Combine cheese, salt, and pepper into eggs. Fold in crumbled sausage and cooked potatoes.

4. Divide mixture evenly into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 10 to 15 minutes or until set.  Cool slightly. 

5. Gently loosen frittatas from the pan with a knife and remove.  Place on a serving platter and garnish with chopped chives or parsley.  Serve.

We also topped our frittatas with crème fraiche before serving.

Bon appétit!



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