Chorizo and Potato Frittata

Ingredients
1/2 cup olive oil
2 medium yukon gold potatoes, peeled and chopped
1 small onion, diced
3-4 links chorizo, removed from casing
8 large eggs
salt and pepper
(add other veggies, such as bell peppers, chiles, and spinach, as desired)

Preheat oven to 350.
In a large, oven-proof skillet, warm oil over medium-low heat.
Add potatoes and cook until just tender and lightly browned, about 10 minutes.
Transfer potatoes to plate with slotted spoon.
Add onion and de-cased chorizo to pan.
Raise heat to medium-high and cook until onion is translucent, about 5 minutes. Break up chorizo as you go.
Transfer to plate with potatoes.
In a bowl, whisk eggs with salt and pepper.
Stir in potato mixture, and pour back into skillet.
Reduce heat to medium-low and cook until eggs begin to set, about 8 minutes.
Transfer pan to oven and cook until top is set, 5-8 minutes.
Cut into slices and serve.