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.