Chorizo and Potato Frittata
- 8 large eggs
- Salt and pepper
- 1 small onion, diced
- ½ cup olive oil
- 3 medium Yukon gold potatoes, peeled, cut into 1/2-inch cubes (about 2 cups)
- 1 link Mexican chorizo sausage (about 4 oz.), removed from casing
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...