Chorizo and Potato Frittata for Two
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By 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.
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...
