Top Review by Mustang Sally 54269
We thoroughly enjoy this recipe. We've made this a few times already & each time we try abit of something different. Such as sub'ng breakfast sausage for the chorizo, hashbrowns for taters & all or part with egg beaters (to make 1 cup @ 3-4 servings). We don't care much for cilantro so I just added abit of dried cilantro to the eggs. For even more flavour, I usually add a dash of hot sauce also. We love the avocado & jalapeno, thanks for sharing.
- 14.79 ml olive oil
- 1 small onion, finely diced
- 340.19 g chorizo sausage, roughly diced
- 170.09 g frozen tater tots, thawed
- 2 fresh garlic cloves, minced
- 236.59 ml roasted red pepper, diced
- 12 large eggs, beaten
- 236.59 ml monterey jack cheese or 236.59 ml other mexican cheese, grated
- 1 large avocado, sliced
- 28.39 ml sour cream
- 28.39 ml salsa
- 44.37 ml scallions, finely sliced
- 3 sprig cilantro leaves, for garnish
Directions See How It's Made
- Thoroughly mash the tater-tots in a zip-loc bag.
- Heat the olive oil in a 10-inch oven safe skillet over medium heat. Add the onion and chorizo and sauté for 5 to 6 minutes, stirring occasionally.
- Add the mashed tater-tots, garlic and red pepper and cook until potatoes are heated through.
- Pour the egg mixture into the pan. Gently mix the chorizo/potato mixture with the eggs as they begin to set.
- Reduce the heat to medium-low, cover and cook the frittata until the eggs are almost completely set through.
- Use a spatula to ensure the egg mixture is not sticking to the skillet before placing the pan in the broiler. Broil on medium for 2 minutes.
- Remove the pan from the heat. Invert the frittata onto a platter or large plate and spread the shredded cheese over the top.
- Lightly cover the frittata with aluminum foil and let it rest for a couple of minutes.
- Remove foil and garnish with sliced avocado, salsa, sliced scallions and the sprigs of cilantro then serve.