Chorizo and Potato Frittata
Prep time: 20 min ★ Total time: 35 min Serves: 8 to 10
3 tablespoons olive oil 1 pound Yukon Gold or russet potatoes (about 3 small), very thinly sliced 1½ teaspoons kosher salt 12 large eggs ⅓ cup half-and-half 2 cups shredded cheddar cheese Black pepper, to taste 8 ounces fresh chorizo, casings removed 1 orange bell pepper, chopped 4 scallions, thinly sliced 3 garlic cloves, finely chopped
1 Preheat the oven to 400˚. Heat the olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the potatoes, spreading them out, and season with ¼ teaspoon salt. Cook, undisturbed, until golden brown and crisp on the bottom, about 7 minutes. Flip the potatoes, sprinkle with another ¼ teaspoon salt and continue to cook, flipping and reducing the heat as needed, until crisp…
