Brunchy Things (Spanish Frittata and Shrimp Cakes)

3 Dec

I love a frittata for brunch, classic like an omelet but more airy.  The shrimp cakes are a good substitute if you’re tired of boring sausage patties.  They also serve as great appetizers, and, when made in smaller sizes, hors d’oeuvre for your holiday party!

Spanish Frittata with Potatoes and Chorizo

3 tbp olive oil
1 large yellow onion, diced
1 link Spanish chorizo, sliced into thin half moons
3/4 lb red potatoes, diced 
10 large eggs, beaten
1 cup (4 oz) shredded Manchego cheese (or sharp Cheddar if you can’t find Manchego)
1/2 cup roughly chopped flat leaf parsley
salt and pepper

Heat oven to 400 degrees.

While waiting for oven to warm, heat 1 tbsp of the olive oil in a large ovenproof nonstick skillet over medium heat.  Add yellow onion and cook about 5 minutes (until onion is soft and is starting to caramelize around the edges).  Add in chorizo, potatoes, 1 tsp salt, and 1/2 tsp black pepper and cook, stirring occasionally, until potatoes are tender (about 10 minutes).  Stir in parsley.

Pour beaten eggs into the skillet, distributing the onion/chorizo/potato mixture evenly in the skillet.  Sprinkle with Manchego and transfer to oven.

Bake the frittata until the top is puffed, edges are brown, and a knife comes out clean near the center (about 15 minutes).

Serves 4

Shrimp Cakes

 1 1/2 lbs shrimp, peeled and deveined
1 jalapeno pepper, seeded and roughly chopped
2 tsp grated orange zest
1/4 cup all purpose flour
2 tbsp olive oil
salt and pepper

Pulse shrimp in food processor until coarsely chopped.  Add in jalapeno, orange zest, 1 tsp salt and 1/2 tsp pepper.  Pulse to combine.

Spread flour on a plate.  Shape shrimp/jalapeno mixture into 8 patties and dredge each patty in the flour, tapping off any excess flour.

Heat olive oil in a large skillet over medium heat.  Add the patties and cook approximately 2 minutes per side (or until golden brown).

Serves 4

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One Response to “Brunchy Things (Spanish Frittata and Shrimp Cakes)”

  1. Margie 12/04/2008 at 12:21 pm #

    Don’t you love that Spanish chorizo?

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