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

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Appears in Cook's Illustrated November/December 2016

SERVES4 to 6

TIME45 minutes

WHY THIS RECIPE WORKS

We started with a well-seasoned filling made with bold ingredients and combined it with a dozen eggs to make a substantial dinner. To ensure that the frittata was cohesive, we chopped the filling ingredients small so that they could be surr...

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