Chorizo & Potato Frittata

1. 1

   Preheat oven to 350 F. In an oven safe, non-stick skillet over medium heat (I used a 10 pan), cook the chorizo for about 5 minutes, using a spatula to break it apart.

2. 2

   Remove the chorizo to a plate lined with paper towels to absorb the excess fat.

3. 3

   Set the pan aside so it can cool.

4. 4

   While the pan is cooling, whisk the eggs, milk, cilantro and cheese together in a bowl until combined.

5. 5

   Reheat the pan over low heat.

6. 6

   Add the roasted potatoes, spreading them across the pan in a single layer.

7. 7

   Pour in the egg and cheese mixture.

8. 8

   Distribute the cooked chorizo evenly over the top of the eggs.

9. 9

   Cook over low heat just until the eggs start pulling away from the sides of the skillet.Transfer the pan to the 350 F oven and bake for about 10 minutes, or just until the eggs are set.

10. 10

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.