Chorizo and Potato Frittata | America's Test Kitchen

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