Ingredients

• 8 egg yolks
• 4 whole eggs
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1 Tablespoon butter
• 8 ounces chorizo sausage, cooked (room temperature or warmer)
• 6 ounces seasoned potatoes, diced and cooked (room temperature or warmer)
• 4 ounces crumbled goat cheese

Garnish

• avocado
• pickled onions

Instructions

Preheat the Wolf Convection Steam Oven to 340°F on Convection Humid Mode.

Remove the eggs from the Sub-Zero Refrigerator. Separate 8 yolks, reserve the whites for another recipe. In a medium mixing bowl, combine the yolks and 4 whole eggs. Season with salt and pepper. Stir in the milk and cream, whisking until well combined.

In a 10-inch nonstick skillet, melt the butter over low heat on a Wolf Burner, swirling to coat the entire pan.

Add the egg mixture to the buttered pan. Turn off the heat. Sprinkle the toppings evenly throughout the egg mixture, distributing the chorizo, potato, and goat cheese.

Place the pan on the lower rack of the preheated Wolf Convection Steam Oven and cook for 24 minutes.

Remove from the oven, then flip the contents onto a cutting board and flip again onto a serving platter. Let the frittata settle for 10 minutes and serve.

Garnish with avocado and serve with pickled onions or hot sauce of your choice.