Mini Chorizo And Potato Frittatas

• nonstick cooking spray
• 3 red skin potatoes Medium, about 1 lb. 2 oz., cut into 1/2-inch cubes
• 8 ounces chorizo sausage bulk Mexican
• 1 onion small, finely diced
• 1 bell pepper finely diced
• 2 cloves garlic minced
• 4 large eggs
• 3/4 cup cheddar cheese grated

1. Preheat oven to 375 degrees F and position a rack in the center. Grease a standard-size muffin tin with nonstick cooking spray.
2. Put the diced potatoes in a medium sauce-pan; add enough cold water to cover by an inch. Salt the water, cover and bring to a boil. Simmer, uncovered, until potatoes are tender, yet firm, about 8 minutes. Drain and set aside.
3. Meanwhile, brown the chorizo in a large skillet over medium heat, breaking into chunks, until cooked through about 8 minutes. Spoon out the cooked chorizo and drain on a plate lined with paper towels. Remove all but 1/2 teaspoon of grease from the pan. Return the pan to the heat; add onion and bell pepper. Cook, stirring occasionally, until the onion is softened and translucent, 5-8 minutes. Add garlic; cook 1 minute more. Remove from heat.
4. In a large bowl, beat the eggs. Fold in the cooked chorizo, potatoes, onion mixture and cheese. Divide between the prepared muffin tins, using a scant 1/2 cups of the mixture per tin.
5. Bake until the frittatas pull away from the sides of the tins and are set and not gooey in the middle, 15-18 minutes.
6. Cool several minutes before removing from the pans. Serve immediately, or refrigerate or freeze once cooked.
7. To reheat leftovers, heat in the microwave on high power for 1-2 minutes.

nonstick cooking spray, red skin potatoes, sausage, onion, bell pepper, garlic, eggs, cheddar cheese

Taken from www.yummly.com/recipe/Mini-Chorizo-and-Potato-Frittatas-1551217 (may not work)