Chorizo and Potato Frittata

Ingredients

• 4 oz mexican chorizo sausage 
• 8 large eggs 
• 0.5 cup olive oil 
• 1 small onion diced
• 6 servings salt and pepper 
• 3 medium yukon gold potatoes peeled cut into 1/2-inch cubes ( 2 cups)

Equipment

• frying pan
• oven
• knife
• whisk
• wooden spoon
• slotted spoon

Directions

1. Preheat oven to 350F. In an 8-inch ovenproof skillet, warm olive oil over medium-low heat.
2. Add potatoes in a single layer and cook, turning once, until just tender and lightly browned, 10 minutes.
3. Transfer potatoes to a plate with a slotted spoon.
4. 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.
5. Transfer to plate with potatoes.
6. Pour reserved 2 tsp. oil back into skillet and swirl to coat.
7. 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.
8. Transfer pan to oven and cook until top of frittata is set, 5 to 8 minutes longer.
9. Remove from oven and let stand 5 minutes, then run a knife around edge of pan to loosen.
10. Cut into slices and serve warm or at room temperature.