Ingredients
-
1
-
1
-
3/4
-
6
-
2
-
1
-
12
-
1
-
1
-
1/8
-
1/8
-
3
-
3
-
-
Directions
Papas and Chorizo Frittata, My family and I love this frittata I make this quite often for Sunday brunch with my Recipe #235321 I hope you enjoy it as well , We thoroughly enjoy this recipe We’ve made this a few times already & each time we try abit of something different Such as sub’ng breakfast sausage for the chorizo, hashbrowns for taters & all or part with egg beaters (to make 1 cup @ 3-4 servings) We don’t care much for cilantro so I just added abit of dried cilantro to the eggs For even more flavour, I usually add a dash of hot sauce also We love the avocado & jalapeno, thanks for sharing
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Steps
|
1
Done
|
Thoroughly Mash the Tater-Tots in a Zip-Loc Bag. |
|
2
Done
|
Heat the Olive Oil in a 10-Inch Oven Safe Skillet Over Medium Heat. Add the Onion and Chorizo and Saut For 5 to 6 Minutes, Stirring Occasionally. |
|
3
Done
|
Add the Mashed Tater-Tots, Garlic and Red Pepper and Cook Until Potatoes Are Heated Through. |
|
4
Done
|
Pour the Egg Mixture Into the Pan. Gently Mix the Chorizo/Potato Mixture With the Eggs as They Begin to Set. |
|
5
Done
|
Reduce the Heat to Medium-Low, Cover and Cook the Frittata Until the Eggs Are Almost Completely Set Through. |
|
6
Done
|
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
Done
|
Remove the Pan from the Heat. Invert the Frittata Onto a Platter or Large Plate and Spread the Shredded Cheese Over the Top. |
|
8
Done
|
Lightly Cover the Frittata With Aluminum Foil and Let It Rest For a Couple of Minutes. |
|
9
Done
|
Remove Foil and Garnish With Sliced Avocado, Salsa, Sliced Scallions and the Sprigs of Cilantro Then Serve. |
