1 pound russet potatoes, cut into 1/2 inch squares
1 small onion, diced
8 large eggs
2 ounces goat cheese, room temperature
2 ounces cream cheese, room temperature
1/4 cup chopped fresh parsley, plus one tablespoon
1/2 cup chorizo
Salt and pepper, to taste
Cut the potatoes into 1/2 inch squares (like breakfast potatoes). Place in cold water and bring to a boil. Cook until the potatoes are still firm but can be pierced by a fork (8-10 minutes). Drain and set aside.
Preheat the pellet grill to 350 °F. Also preheat the Sidekick to high heat.
Combine the cream cheese and goat cheese in a bowl and set aside at room temperature.
Place skillet on Sidekick and heat 10 inch cast iron skillet on medium high. Cook the chorizo until browned. Remove onto a paper towel lined plate. Place the onions and potatoes in the skillet and cook until the onions are translucent and the potatoes are crispy.
Add the chorizo back in. Scramble the eggs with a pinch of salt and pepper and add to the skillet. Add 1/2 cup of parsley. Mix throughly and place in the pellet grill for 6-8 minutes (it should be almost cooked through but still loose). Remove and place teaspoon size drops of the cheese combo across the top.
Remove skillet from Sidekick and place Artisan Pizza Oven Accessory on top. Let pizza oven heat up.
When pizza oven is preheated, place the skillet into the pizza oven until the frittata is set and the top is browned.
Top with tablespoon of parsley, a sprinkle of Queso fresco and a drizzle of olive oil.