If you love eggs, but are sick of the same old same old, try this frittata. It’s not a regular frittata. It has leftover roasted potatoes, yum, linguica, yum, and a fresno chile pesto, yum! Did you have a better idea for breakfast? I didn’t think so…
Linguica and Potato Frittata with Fresno Chile Pesto
1 fresno chile
1 garlic clove
1/2 c cilantro
1/2 c parsley
1/4 c olive oil
salt and pepper
1/2 c water
3/4 c leftover roasted potatoes
3/4 c linguica, diced (or chorizo)
1/2 c onion, diced
salt and pepper
Place the fresno chile under the boiler, and cook until skin chars. Remove from oven, let cool then remove skin and place in food processor. Add garlic clove, cilantro, parsley, almonds, and salt and pepper to food processor. Pulse until finely chopped then while the blade is on, stream in olive oil until mixture resembles a pesto. Transfer pesto to a small bowl, set aside.
Preheat oven to 350 degrees. In a large 12 inch skillet add a small amount of olive oil and heat over medium high heat. Add linguica and onions, cook until onions soften and linguica gets crispy; let cool. In a large bowl add eggs and water, beat until well combined. Add potatoes, cooled linguica mixture, and season with salt and pepper to taste. Take the same 12 inch skillet add a bit more olive oil and heat over medium high heat, add egg mixture. Once bottom is just set, about 1 minute, transfer to oven to finish cooking. Cook in oven for 10 -12 minutes until eggs have set completely but before eggs have browned too much on top.
Slide frittata onto cutting board and slice into wedges for serving then drizzle with pesto.