There’s a particular cabinet in my kitchen that could tell stories and not the tidy kind. It’s home to a decades-deep pile of dog-eared magazine pages, each one torn out in a burst of good intentions. I always meant to circle back and try them all, but you know how that goes. Every now and then, though, I’ll stumble on one that gets me thinking (in a good way, not the “why on earth did I save this” way).
That’s exactly what happened with a recipe clipped from a long-forgotten food magazine called Chorizo Tortilla Tortilla (yes, really). The name was questionable, but the idea had serious potential. I turned it into a quick, spicy riff on my classic frittata that hits the table in about thirty minutes. Making it perfect for those nights when you want something hearty without fussing over it.
Ingredients
- 1 12 oz. package Andouille sausage
- 2 tomatoes. diced
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1/4 cup pickled Jalapeño peppers (or less if you want to tone down the spice)
- 4 handfuls corn tortilla chips, crushed
- 6 eggs, beaten
- Salt & pepper
- 1 1/2 shredded cheddar or Monterey Jack cheese
- Cilantro for garnish
Let’s Cook!
- Preheat the oven to 425 degrees
- In an oven-proof skillet, heat the olive oil and cook the onion and bell pepper for 5 minutes until soft. Add the garlic and cook for another minute
- Add the sausage, tomatoes, and Jalapeños and cook 5 minutes until everything is heated through.
- Scatter the crushed tortilla chips over the skillet mixture.
- Season the eggs with salt and pepper and gently pour into the skillet. Stir to combine.
- Cook 5 minutes or until the eggs set.
- Sprinkle the cheese evenly over the skillet.
- Transfer the skillet to the oven and bake for 15 minutes or until the cheese is golden brown.
- Garnish with the cilantro (and some additional crushed tortilla chips never hurt)
- Slice into wedges and serve warm (unlike the traditional frittata)
It was a quick, fun, spicy spin on a fritatta. Definitely dinner-worthy in our house! My version’s staying in the rotation, and the original clipping? Finally tossed.
So please tell me, do you have a stash of dog eared recipes hiding in your kitchen? Which one deserves a comeback — or got a glow-up of its own? Let us know so we can try too!
Eat well friends!
Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious. I’d love to have you join me there. Take a look and subscribe!
Michelle Cooks 
Leave a comment