We New Yorkers take our brunch very seriously. It’s one of the great institutions of the city, I think. To a certain degree, anyway.
The fact is, I’ve known friends to wait upwards of two hours for a meal that usually takes one at most.
I’m no exception.
[Full disclosure: If the company is right and the promise of a good meal is at hand, I’ve been known to wait upwards of two hours on occasion, too.]
Coupled with Shabbat dinner, I can think no better way to begin and end the week. Perhaps without the waiting and the frenzy, but not without the excuse to sit down a long meal that begs to be savored with company.
And, with that in mind, brunch at our house is a leisurely affair. No waiting on lines, or even changing out of pajamas for us.
The coffeefragranced with a dash of cinnamonquitely brews while we do our thing. Usually this means a flurry of chopping while the oven preheats and we argue about who gets to take a break and read the paper first.
Eggs are our preferred brunch, prepared in a variety of ways and flavored with whatever happens to be on hand that particular morning. This combination is one my favorites, not least for the method. Once the egg has mostly set, it finishes off in the oven, so there’s no fussing to make sure that it’s done. Which means both of us get to sit and relax while drinking that first cup of Sunday coffee.
Chorizo and Tomato Fritatta
Make this fritatta in an oven-safe pan, ideally a cast iron skillet, that’s well coated in oil so that the eggs come out of the pan easily.
1 tomato, diced with seeds removed
1/2 onion, diced
2 garlic cloves, minced
4 whole eggs
2 egg whites
2 TBS half and half
8 oz precooked chorizo, cut into 1/2″ pieces
4 oz manchego, grated
2 TBS olive oil, plus more as needed to coat the pan
salt and pepper to taste
Preheat your oven to 350 F
In a bowl, combine eggs, egg whites, half and half and salt and pepper. Whisk and set aside.
In a cast iron skillet, heat olive oil until it shimmers slightly. Then, add in the onions, garlic and a dash of salt. Cook under a low heat until slightly carmelized, about 10 minutes.
Add in the chorizo and cook until browned. This should take another 5 minutes.
Once that step is complete, add in the tomatoes, sauteeing for about 2 minutes.
Stir all ingredients together and season with salt and pepper. If the pan looks dry, carefully add in more olive oil to coat it evenly.
Adjust the flame to a medium heat and add in the egg mixture. Using a heat proof spatula, move the egg away from the pan as it starts to set, allowing the wet egg mixture to take it’s place.
Put your skillet into the preheated oven and bake until the eggs have almost completely set, approximately 5-10 minutes, depending on the heat of your oven.
When the frittata looks almost completely cooked, sprinkle the top with grated manchego and return to the oven. Heat for another 5 minutes, until the eggs have completely set and the manchego has melted and started to brown.