Papas and Chorizo Frittata

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 34 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
• 18 cup sour cream
• 18 cup salsa
• 3 tablespoons scallions, finely sliced
• 3 sprigs cilantro leaves, for garnish

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.
3. Add the onion and chorizo and saute for 5 to 6 minutes, stirring occasionally.
4. Add the mashed tater-tots, garlic and red pepper and cook until potatoes are heated through.
5. Pour the egg mixture into the pan.
6. Gently mix the chorizo/potato mixture with the eggs as they begin to set.
7. Reduce the heat to medium-low, cover and cook the frittata until the eggs are almost completely set through.
8. Use a spatula to ensure the egg mixture is not sticking to the skillet before placing the pan in the broiler.
9. Broil on medium for 2 minutes.
10. Remove the pan from the heat.
11. Invert the frittata onto a platter or large plate and spread the shredded cheese over the top.
12. Lightly cover the frittata with aluminum foil and let it rest for a couple of minutes.
13. Remove foil and garnish with sliced avocado, salsa, sliced scallions and the sprigs of cilantro then serve.

olive oil, onion, chorizo sausage, tots, garlic, red pepper, eggs, cheese, avocado, sour cream, salsa, scallions, cilantro

Taken from www.food.com/recipe/papas-and-chorizo-frittata-243147 (may not work)