Chorizo-Potato Frittata

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 (white)
• 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)

Directions

1. 1

   Preheat oven to 400°F.

2. 2

   Heat a 12-inch, nonstick, oven-safe skillet over medium-high heat.

3. 3

   Add EVOO and chorizo, and cook until the chorizo is crispy, about 3 minutes.

4. 4

   Add the sliced potatoes and onions, and continue to cook, stirring frequently for about 5 minutes (until the potatoes are tender).

5. 5

   Add the garlic and continue to cook for 1 minute.

6. 6

   Beat eggs together with half-and-half then whisk in the salt and pepper.

7. 7

   Pour the eggs over the filling and let the eggs set.

8. 8

   Using a spatula, raise eggs off the bottom of the skillet, allowing more of the liquid egg to settle.

9. 9

   When the frittata has set, sprinkle with the cheese and transfer to the oven.

10. 10

    Cook for 10-12 minutes until top is deep golden brown.

11. 11

    Remove and let stand 5 minutes.

12. 12

    Garnish with parsley, if desired,then cut into wedges and serve.

13. 13

    Enjoy! ;).