Carolynn Carreño - Cooking from Your Pantry: Delicious Meals in 30 Minutes or Less, with Ingredients from Jars, Cans, Bags, and Boxes

Spanish chorizo is a spicy hard sausage. It can be difficult to slice as thin as you want for this recipe, so to save yourself that step, buy packaged presliced chorizo or buy the chorizo from a deli where it can be sliced for you on a meat slicer.

30 MINUTES

2 teaspoons canola oil (or other neutral-flavored oil)

1 ounce Spanish chorizo, very thinly sliced

2 cups loosely packed baby spinach leaves

2 teaspoons kosher salt, plus extra for seasoning

1 tablespoon plus 1 teaspoon ghee or unsalted butter

cup canned or jarred potatoes, sliced inch thick (about 16 slices)

12 large eggs

2 ounces fresh goat cheese, crumbled (about cup)

Freshly ground black pepper

Adjust the oven rack to the middle position and preheat the oven to 450F.

Heat the oil in a large ovenproof nonstick skillet over high heat for 2 to 3 minutes, until its almost smoking (you will begin to smell the oil at that point). Add the chorizo and cook it for about 1 minute, stirring constantly, until its slightly crisp. Turn off the heat and add the spinach to the pan. Season with a pinch of kosher salt and fold the spinach with the chorizo and oil until it wilts slightly. Remove the spinach and chorizo to a bowl.

Wipe out the skillet and then heat the ghee in it over high heat for about 2 minutes. Add the potatoes and cook them for about 2 minutes, stirring occasionally, until theyre warmed through.

While the potatoes are cooking, lightly beat the eggs with the kosher salt and pour them into the skillet over the potatoes. Reduce the heat to medium-high. As the eggs cook, use a heatproof rubber spatula to draw the edges inward, away from the sides of the pan, tilting the pan so the raw egg runs into the space created. Continue cooking in this way for 4 to 5 minutes, until no egg runs off when you tilt the pan but the top layer of the frittata is still runny and wet looking.

Spoon the chorizo and spinach over the eggs in clumps, leaving room to see the egg poking through in spots and a rim of egg around the edge. Scatter the crumbled goat cheese over the spinach and chorizo and bake the frittata until its just set but not browned, 3 to 4 minutes, depending on how well done you like your eggs.

Run a spatula under the frittata to make sure its not sticking. Shake the pan slightly to further loosen it, slide it onto a large plate, and season it with freshly ground black pepper.

I like to serve the tomato sauce on the side with this frittata. I dont pour the sauce on it directly for the same reason I wouldnt serve French fries with the ketchup poured over them: I dont want the eggs to get saturated and soggy. Also, people like to use different amounts on their serving. And, just as important, it doesnt look pretty.

30 MINUTES

cup pasta sauce

2 tablespoons canola oil (or other neutral-flavored oil)