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Chorizo and Potato Frittata


  • 1/2 cup olive oil
  • 3 medium potatoes, peeled, cut into 1/2-inch cubes (about 2 cups)
  • 1 small onion, diced
  • 1 link Mexican chorizo sausage (about 4 oz.), removed from casing
  • 8 large eggs
  • Salt and pepper


  1. Preheat oven to 350F. In an 8-inch ovenproof skillet, warm olive oil over medium-low heat. Add potatoes in a single layer and cook, turning once, until just tender and lightly browned, 10 minutes.
  2. Transfer potatoes to a plate with a slotted spoon. Pour off all but 1 Tbsp. of oil, reserving 2 tsp., and add onion and chorizo to pan. Raise heat to medium-high and cook, breaking apart chorizo with a wooden spoon, until onion is translucent and chorizo is cooked through, 5 minutes. Transfer to plate with potatoes. Pour reserved 2 tsp. oil back into skillet and swirl to coat.
  3. Whisk eggs with salt and pepper until well combined. Stir in potato mixture and pour back into skillet. Reduce heat to medium-low and cook until egg begins to set but top remains soft, about 8 minutes. Transfer pan to oven and cook until top of frittata is set, 5 to 8 minutes longer. Remove from oven and let stand 5 minutes, then run a knife around edge of pan to loosen. Cut into slices and serve warm or at room temperature.

Ham Steak with Pineapple


  • 1 tablespoon unsalted butter
  • 1 ham steak (about 1 1/4 lb.), cut into 4 portions $
  • 1/2 cup orange juice $
  • 1 teaspoon Dijon mustard
  • 2 cups cubed fresh (or canned) pineapple $


  1. In a large skillet over medium-high heat, melt butter. When foaming subsides, add ham and cook, turning once, until well browned on both sides, about 8 minutes total. Transfer ham to a plate and reduce heat to medium.
  2. Pour orange juice into skillet and, with a wooden spoon, scrape up any browned bits on bottom of skillet. Stir in mustard and cook until liquid thickens slightly, about 3 minutes. Add pineapple and cook 2 minutes longer, then return ham to skillet and turn to coat with sauce.



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This site was last updated 04/08/14