Chorizo Noodle Frittata
Like many others around the world, we've watched a lot of the Olympics this week and have been dazzled by freshness and intensity of the athletes. The downhill skiers take my breath away as does the height and pitch of the course (scary!) and I must say I was kind of thrilled by the women's snowboard cross event. That sport is growing on me. The announcers are enthusiastic and helpful and my only quibble is with the amount of camera time devoted to Bode Millers pretty wife and the mic on her that captures her pep talks with Bode which sound fake even though they're probably not. It's that weird thing where it's impossible to act naturally once you know you're being photographed or recorded. It's why people wave and smile like lunatics or shout "wooo!".
Anyway, we've been bringing our dinner plates to the floor in front of the TV and that's a treat - talk of sports and athletes makes for easy conversation and it's nice to root for the same team. Go USA!
This noodle frittata recipe is based on one from Food & Wine Magazine. I get so many food magazines and have vowed to try more recipes from them (plus don't you just love to say the word "noodle"?). I've been disappointed by frittatas in the past - too eggy and rubbery. Not so this one. This dish is creamy, super flavorful and has a nice soft, yet firm texture. It's substantial and would be good for brunch or dinner. Also great the next day warmed up in the microwave. Maybe better.
|Note: bowl is on floor, dog is not on table.|
Chorizo Noodle Frittata
adapted from Food & Wine Magazine
2 1/2 cups wide egg noodles
6 ounces Manchego cheese, grated (about 2 cups)
1/2 lb. bulk chorizo sausage
2 tablespoons butter
1/2 onion, thinly sliced
1 garlic clove, minced
1/2 teaspoon fresh thyme, chopped
1 teaspoon smoked paprika
1 teaspoon kosher salt
pinch black pepper
1/2 cup ricotta
1/4 cup whole milk or cream
1/4 cup chicken stock
1. Preheat oven to 375º and lightly grease a 9" round cake pan with butter or olive oil.
2. Cook noodles in large pot of salted water until al dente. Drain and rinse with cold water.
3. Mix grated Manchego and paprika together in a small bowl.
4. Cook chorizo in saute pan, breaking up into small pieces with a fork until cooked through. Remove to a plate.
5. Put butter in saute pan and add onions, garlic and thyme and saute 5-10 minutes until onions are soft and a little brown. Return chorizo to pan, mix together and remove from heat. Scrape into a large bowl along with noodles and mix gently.
6. Put eggs, ricotta, milk or cream and chicken stock and cream into a blender and process until combined. Pour over noodles along with all but 1/2 cup of grated cheese and stir to blend. Pour into prepared pan.
7. Bake for 35 minutes or until center is set (slightly firm to touch). Sprinkle with reserved cheese and broil for 2 minutes until a little brown. Remove from oven, let sit for 10 minutes and serve.