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Spanish Omelet

12 eggs

1/2 c. milk

4 potatoes, peeled and small dice

1 tsp. cumin

1 tbsp. olive oil

1 tsp. new mexico ground chile pepper

3 links chorizo sausage, small dice

1/4 c. chives, chopped

salt and pepper to taste

Heat olive oil in large sauté pan over medium high heat.  Add potatoes, cumin and red pepper.  Cook until tender.

Cook sausage in a pan over medium heat until done.

Whisk eggs, milk and chives together.

Preheat nonstick fry pan over medium heat.  Add egg mixture and allow sides to start to set.

Add 1/2 potatoes and sausage.

As sides start to set, take spatula and lift edges gently, allowing egg mixture to come under the spatula.  Continue until almost all of the liquid egg mixture in gone.

Preheat broiler.  If you have cotija on hand, sprinkle over omelet before you place pan in oven.  Add pan and allow to finish cooking, 4-6 minutes.

Salt and pepper to taste.