Chorizo And Potato Frittata

Total Time: 46 mins Preparation Time: 10 mins Cook Time: 36 mins

Ingredients

• Servings: 6
• 1/2 cup olive oil
• 3 medium yukon gold potatoes or 2 cups yukon gold potatoes, peeled, cut into 1/2-inch cubes
• 1 small onion, diced
• 1 (4 ounce) mexican chorizo sausage, removed from casing
• 8 large eggs
• salt, to taste
• pepper, to taste

Recipe

• 1 preheat oven to 350°f 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 tablespoon of oil, reserving 2 teaspoons, and add onion and chorizo to pan. raise heat to medium-hiigh and cook, breaking apart 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 teaspoon 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 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.