Spring Onion-Chorizo Frittata

This barely uses any of my CSA food-- just a handful of spring onions-- so I hesitate to blog it. But today I had a track workout with my running group and was needing some good protein afterward. Plus, I'm surprisingly out of most of my CSA veggies from last Wednesday. Anyway, I'd bought some chorizo earlier in the week, thinking of making caldo verde with my kale, but the kale got all used up in my turnovers. And what better way to get a good mix of post-run protein (eggs and chorizo) and carbs (potatoes) than a quick and easy frittata. I originally learned how to make these from Salva, a Spanish post-doc who worked in a lab at the same time as me. He used the "flip" technique of getting the whole frittata cooked through, but with my new oven-proof cast iron pan I've been wanting to try cooking the frittata through in the oven. So I fried up some spring onions and chorizo, added potatoes that had been boiled for 15 minutes or so, and then mixed the whole thing with egg. I cooked the bottom on the stove, then put the pan in the oven for 10 minutes-- the last few minutes let cheese melt on top. I definitely prefer the oven to Salva's technique of flipping the frittata-- I never really got that down!