Crusty Potato Frittatas with Romesco Sauce
Ingredients
- 4 pounds small red potatoes, scrubbed and cut into 1/2-inch dice
- 2 large rosemary sprigs, cut into 1-inch lengths
- 3/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 dozen large eggs
- Romesco Sauce and thickly sliced dry-cured chorizo, for serving
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