Chorizo-potato Frittata

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 3 tablespoons extra virgin olive oil (evoo)
• 1/4 lb chorizo sausage, casing removed and chopped
• 2 large boiling potatoes, cut in half and thinly sliced ()
• 1 small onion, thinly sliced
• 4 garlic cloves, chopped
• 12 extra-large eggs (or 1 quart of pasteurized egg yolks)
• 1/3 cup half-and-half (eyeball it)
• 1 teaspoon salt
• black pepper
• 1/4 lb manchego cheese, grated
• 1/2 cup flat leaf parsley, chopped (a couple of handfuls)

Recipe

• 1 preheat oven to 400°f.
• 2 heat a 12-inch, nonstick, oven-safe skillet over medium-high heat.
• 3 add evoo and chorizo, and cook until the chorizo is crispy, about 3 minutes.
• 4 add the sliced potatoes and onions, and continue to cook, stirring frequently for about 5 minutes (until the potatoes are tender).
• 5 add the garlic and continue to cook for 1 minute.
• 6 beat eggs together with half-and-half then whisk in the salt and pepper.
• 7 pour the eggs over the filling and let the eggs set.
• 8 using a spatula, raise eggs off the bottom of the skillet, allowing more of the liquid egg to settle.
• 9 when the frittata has set, sprinkle with the cheese and transfer to the oven.
• 10 cook for 10-12 minutes until top is deep golden brown.
• 11 remove and let stand 5 minutes.
• 12 garnish with parsley, if desired,then cut into wedges and serve.
• 13 enjoy! ;).