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. ---------------------------------------------------------------------------
Nutrition
Ingredients
