Chorizo-Potato Frittata

• 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)

1. Preheat oven to 400u0b0F.
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! ;).

extra virgin olive oil, chorizo sausage, boiling potatoes, onion, garlic, eggs, salt, black pepper, manchego cheese, flat leaf parsley

Taken from www.food.com/recipe/chorizo-potato-frittata-217963 (may not work)