Spanish Potato Crusted Frittata {with Chorizo, Manchego & Sundried Tomatoes}

large Russet Potato (– scrubbed; 1 sliced into 1/8’’ thick coins & the other sliced 1/8’’ thick lengthwise into long strips)

Unsalted Butter (– melted and divided)

Cornstarch

Kosher Salt (, plus more to taste - divided)

Black Pepper (, to taste)

Large Eggs

Half and Half ((can substitute milk))

Paprika ((preferably smoked))

Manchego Cheese (– shredded and divided (about 5 oz))

Olive Oil

Chorizo ((casing removed if using links))

Sundried Tomatoes (– roughly diced (drained, if packed in oil))

Red Onion (- peeled and thinly sliced)

Optional Garnishes: Thinly sliced Scallion, Shredded Manchego Cheese