3 medium Yukon gold 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
How to Make It
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.
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.
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.
I had russet potatoes, vegetable oil (used a thin layer in the pan, not much for measuring) and 225 g Spanish chorizo cubed. My fussy 16 year old son liked it, even with the onion. Very smokey and tasty. Great recipe for a first time frittata attempt.
Made this tonight and it came out just ok. I cooked the potatoes much longer than the recipe called for and they still weren't "tender". Still had a crisp to them. Didn't seem to solidify up very well. But the flavor was good. I might make some alterations if I make it again and put in more egg or something.
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