Mexican Frittata

I started this version by putting the chorizo link in a 350F oven until I needed it. (Alternatively, you can crumble the chorizo and cook it with the onion and jalapeno.)

Finely cube the potato. Add it to a pot of salted boiling water and parboil for 4-5 minutes. Drain and set aside. Ideally they are still a little firm as they will finish cooking in the frittata's baking period.

Finely chop 1/2 onion and 2 jalapenos. Saute in a dollop of oil over medium heat until tender, approx. 5-8 minutes.

Add the chopped chorizo link and saute until the chorizo is fully cooked. Add the potatoes and season liberally with salt and pepper. (Note: I only added 2/3 of the cubed potatoes to this batch as that seemed to create a good balance.)

For the egg mixture, crack ten eggs in a mixing bowl and combine well. Add 1/2 cup of chopped cilantro, 1/2 teaspoon chipotle powder (optional), 1/2 teaspoon salt, freshly cracked black pepper, and shredded Cotija cheese (optional). Combine well and add the egg mixture to the saute pan.

Use a spatula to even things out in the saute pan, letting the eggs fill the gaps and settle to the bottom of the pan. Add 1/2 cup of cubed cheese (I used Jack), and you can also optionally add a layer of shredded cheese on top.

If using an oven-safe skillet simply add it to a 350F oven and bake for 10-15 minutes. (You can alternatively add everything to a baking dish but you'll have to bake it for a few minutes longer.)

I baked this batch for 12 minutes and then finished it under the broiler for approx. 2 minutes; this can help even out the temp across the center.

Once cooked, slice it up and serve immediately! Feel free to top with fresh garnish and a few drops of hot sauce. Store leftovers in an airtight container in the fridge.