Chorizo and Potato Frittata

Name: Chorizo and Potato Frittata
Yield: Serves 4 to 6
Ingredients: 12 , large eggs; 1/3 cup, whole milk; , Salt; 1 tablespoon, extra-virgin olive oil; 1 pound, Yukon Gold potatoes, peeled and cut into 1/2-inch pieces; 1/4 teaspoon, ground cumin; 6 ounces Spanish-style, chorizo sausage, cut into 1/4-inch pieces; 3 tablespoons, water; 1 teaspoon, sherry vinegar; 1/2 cup, chopped fresh cilantro

Main Courses
Potatoes
Eggs
Weeknight
Breakfast & Brunch
Easter

By Lan Lam ･ Appears in Cook's Illustrated November/December 2016

Loading up a frittata with meat, vegetables, and cheese can yield a simple, satisfying meal—or a rubbery egg disk with a wet, runny core.

SERVES 4 to 6

TIME 45 minutes

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