Mexican Frittata

• 1 medium russet potato, peeled and diced
• canola oil
• 1/2 to 3/4 cups black beans, drained and rinsed
• 8 eggs
• 1/4 cup half and half
• 2 ounces goat cheese
• 2-3 links Mexican chorizo
• 1 cup grated co-jack cheese, divided
• 1/2 cup your favorite salsa
• 1 avocado, diced
• sour cream
• black olives

1. In a 10-inch ovenproof omelette pan, fry potatos in canola oil over medium high heat until brown on outside. Remove and drain on paper towel.
2. Remove chorizo (this should be fresh Mexican chorizo,not the cured Spanish kind) from casings and brown in same pan, breaking up lumps with a wooden spoon or spatula. Remove and drain. Wipe out pan.
3. Add a little more oil to pan and lower heat to medium. Turn oven on broil. Beat eggs with half-and-half and goat cheese. Pour into pan and allow to cook until starting to set on bottom.
4. Sprinkle potatos, sausage, black beans and half of cheese over egg mixture. With a spatula, lift up set edges of frittata and allow liquid to run underneath. Do this all around the edge of the pan.
5. When no more liquid will drain off the top, move pan to oven and broil until center is set and starting to brown. Remove and allow to cool for 10 minutes. Top with avocado and cheese.
6. Cut in wedges and serve with salsa, sour cream and black olives to garnish.

russet potato, canola oil, black beans, eggs, goat cheese, chorizo, cheese, your favorite salsa, avocado, sour cream, black olives

Taken from food52.com/recipes/8200-mexican-frittata (may not work)