Mexican Frittata

2 tablespoons salted butter 8 ounces fresh Mexican chorizo 1 medium red onion, halved and cut

into thin wedges

1 red bell pepper, diced

1 orange bell pepper, diced 1 jalapeño, finely diced

2 garlic cloves, minced

2 medium Yukon Gold potatoes, unpeeled, scrubbed and sliced very thin

1 teaspoon ground cumin

Kosher salt and black pepper

8 large eggs, whisked

¼ cup jarred chunky salsa

½ cup grated Monterey Jack cheese Fresh cilantro leaves, for serving 1 avocado, diced

1 cup cherry tomatoes, halved

Instructions: Position a rack in the middle of the oven and heat the broiler.

In a large ovenproof skillet, heat the butter over medium-high heat. Add the chorizo and cook, stirring often, until crumbled and completely cooked. Add the onion, both bell peppers, the jalapeño and garlic. Cook, stirring occasionally, until the veggies are starting to soften, about 3 minutes.

Add the potatoes, cumin and salt and black pepper to taste. Stir gently until everything is hot, about 2 minutes. Reduce the heat to low.

In a medium bowl, combine the eggs, salsa, Monterey Jack and salt and black pepper to taste. Whisk until well combined.

Give the veggies and chorizo one more stir, then pour the egg mixture into the skillet, making sure to get it around the edges.

Cook it on the stovetop until the edges are visibly set, 4-5 minutes. Place it under the broiler for 5 minutes, watching to make sure it doesn’t burn.

Cut into wedges, sprinkle with cilantro and serve with the avocado and tomatoes.

Makes 8-12 servings

From “The Pioneer Woman Cooks: Super Easy!” by Ree Drummond

Ed Anderson