This Portuguese sausage frittata calls for eggs, chorizo or chouriço (Portuguese pork sausage with garlic), onions, and potatoes. Serve it for breakfast, late supper, or cold as a snack.
My grandmother, Vovó Costa, used to serve this Portuguese sausage frittata (tortilha in Portuguese or tortilla in Spanish) to my cousins Barry and Wayne and me straight from her big cast-iron skillet for lunch or, if we were lucky and allowed to stay up and watch The Ed Sullivan Show, for a late supper on Sunday evenings. It’s terrific served warm as a main course, at room temperature as a starter, or chilled and sliced into thin wedges as an hors d’oeuvre. Originally published October 25, 2003.–David Leite
What Is Chouriço?
Those of you familiar with chorizo, you may have thought we’d misspelled chouriço in the recipe below. Although we actually know a thing about what we’re talking about. Chouriço is a Portuguese sausage that’s similar to—and arguably interchangeable with—Spanish chorizo. It’s garlicky, porky, and, not surprisingly, paprika-y. If you simply can’t place your hands on it, you can swap chorizo. Just don’t let David find out.
Portuguese Sausage Frittata
- Quick Glance
- 15 M
- 40 M
- Serves 4 to 6
IngredientsEmail Grocery List
Recipe Testers Reviews
Frittatas have always been a regular dish on our table, but I think this Portuguese sausage frittata recipe outshines all other frittata recipes. Wanting to find a new recipe for a New Orleans-themed brunch, I happened across this recipe.
While I didn't have any Portuguese chorico, it was suggested I try an Andouille-style sausage. Because this recipe is a Portuguese family recipe, I wanted to honor that tradition so I subbed some Portuguese linguica.
The results were amazing. The recipe delivers everything it promises and more. The directions are clear and work as written. And it was so good. A couple days later, a family member arrived from out of town to stay the night. I really wanted to make this frittata for her. Being out of sausage, I held my breath and substituted diced pancetta instead. Once again, perfect results.
I asked my husband which frittata he preferred, as he was eating his third piece of the pancetta version, and he said he thought he liked the sausage version better. Suffice it to say, one cannot go wrong with this recipe. I used different types of potatoes for each frittata. Some I peeled, some I left unpeeled, some were red potatoes, and some were Yukon Golds. They all tasted great and held their shape through to the finished frittata. The slicing of the potato was an added bonus. It made for a beautiful and texturally appealing frittata.