Preheat oven to 350 degrees.

In a medium sized bowl, crack eggs, and add in milk and salt. Whisk until combined (it will be a light buttery yellow) and set to the side.

Heat an oven proof skillet over medium heat. Add chorizo and diced potatoes.

Cook for 4-7 minutes, until chorizo is almost cooked through. Stir occasionally throughout, breaking up the chorizo as you go.

Add in minced jalapeno, green or yellow onion, tomatoes, and cilantro. Stir to combine.

Carefully pour egg mixture over top and allow to cook on the stovetop for 1-2 minutes, until the edges just begin to set.

Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the frittata has set.

Remove from the oven, allow to cool for 5 minutes.

Slice and serve!