Papas and Chorizo Frittata

My family and I love this frittata. I make this quite often for Sunday brunch with my Quick and Easy Churros. I hope you enjoy it as well.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1  tablespoon olive oil
• 1  small onion, finely diced
• 3⁄4 lb chorizo sausage, roughly diced
• 6  ounces  frozen tater tots, thawed
• 2  fresh garlic cloves, minced
• 1  cup  roasted red pepper, diced
• 12  large eggs, beaten
• 1  cup monterey jack cheese or 1  cup  other  mexican cheese, grated
• 1  large avocado, sliced
• 1⁄8 cup sour cream
• 1⁄8 cup salsa
• 3  tablespoons scallions, finely sliced
• 3  sprigs cilantro leaves, for garnish

Directions

1. Thoroughly mash the tater-tots in a zip-loc bag.
2. 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.
3. Add the mashed tater-tots, garlic and red pepper and cook until potatoes are heated through.
4. Pour the egg mixture into the pan. Gently mix the chorizo/potato mixture with the eggs as they begin to set.
5. Reduce the heat to medium-low, cover and cook the frittata until the eggs are almost completely set through.
6. 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.
7. Remove the pan from the heat. Invert the frittata onto a platter or large plate and spread the shredded cheese over the top.
8. Lightly cover the frittata with aluminum foil and let it rest for a couple of minutes.
9. Remove foil and garnish with sliced avocado, salsa, sliced scallions and the sprigs of cilantro then serve.