Drew Barrymore Taste Tests Sunny Anderson's Spanish Chorizo Frittata Recipe | Drew Barrymore Show

Sunny Anderson joins Drew Barrymore in the kitchen to show two home cooks how to make a delicious Spanish Chorizo & Potato Frittata! 

Sponsored by Madrid Tourist Board. 

Sunny’s Spanish Chorizo and Potato Frittata with a Side Salad

Recipe courtesy Sunny Anderson, 2025

Serves 6-8

For the custard

• 6 eggs, whisked
• 1/4 cup heavy cream
• Kosher salt and black pepper
• 3/4 cup shredded Manchego cheese
• 1/4 cup shredded Idiazabal cheese or a smoked hard cheese
• 3-4 shakes hot sauce, I like Salsa Espinaler here

For the filling

• 2 tablespoons vegetable oil
• 2 links Spanish chorizo, casing removed and small diced
• 1/2 cup finely chopped white onion
• 1/2 red bell pepper, finely chopped
• 1 large garlic clove, grated on a rasp
• 1 russet potato, peeled and diced
• Smoked paprika, for dusting

To finish

• Sour cream loosened with lime juice, to drizzle
• Fresh cilantro leaves, to garnish
• Lime wedges, to spritz
• Hot sauce, optional

Side salad (optional)

• 8 ounces spring mix lettuce blend or baby arugula
• 1 teaspoon fresh lemon juice, red wine, or champagne vinegar
• 2 teaspoons finishing olive oil, orange, lemon or garlic flavored works here

1. Mix the custard. In a large bowl whisk together the eggs and heavy cream until smooth and homogenous. Then whisk in a nice pinch of salt and a few grinds of black pepper. Stir in the cheeses and hot sauce.
2. Finish the filling. In a large pan on high heat add the oil and when it begins to swirl, add the chorizo, onion and bell pepper. Sauté until the chorizo is fragrant, but not too long, being sure to leave a bit of fresh texture on the veggies. Stir in the garlic and use a slotted spoon to remove the mixture to the custard bowl. In the pan with the remaining fat add the potatoes and cook them until a toss or two reveals some color on most sides, you may need to add a bit more oil for this. Season the potatoes with salt and add them to the custard.
3. Assemble and bake. Preheat the oven to 300° F. Pour the custard into an oven-safe pan coated with non-stick spray. Season the top with a light dusting of paprika. Place in the oven and bake until the top is set, the center doesn’t jiggle and the cheese is melted, anywhere from 15-25 minutes, it depends on so much, just watch it! Allow the frittata to rest on the counter for 5-10 minutes or until completely cooled before finishing and slicing. Make the side salad in the meantime.
4. Make the salad and serve. In a large bowl add the lettuce and while tossing, spritz with lemon juice or vinegar to coat. Secondly, drizzle lightly with olive oil. Finally, season with salt and freshly ground pepper.