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.

Goat Cheese and Chorizo Rolls

Ingredients
8 oz goat cheese
1 cup chopped chorizo
1 1/2 tbsp minced chives
9 12"x16" sheets of thawed phyllo dough
melted butter

Preheat oven to 400 and line 2 baking sheets with parchment paper.
In a bowl, combine goat cheese, chorizo, and chives.
Layer a sheet of phyllo on a clean, dry surface. Brush lightly with melted butter.
Repeat until you are 3 sheets thick.
Cut each sheet into 6 strips.
Place a tablespoon of filling at the base of each rectangle and roll up, egg roll style.
Set rolls, seam down, on baking sheets.
Repeat with remaining phyllo and filling.
Brush rolls with butter.
Bake for 10 minutes.