MEXICAN FRITTATA RECIPES

Steps:

• 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. 

Steps:

• In a medium bowl, whisk eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a 10-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring frequently, until softened, 6 to 8 minutes.
• Add eggs, and cook, quickly stirring with a heatproof rubber spatula, until eggs thicken, about 1 minute. Sprinkle cheese evenly over egg mixture. Cover skillet; reduce heat to medium-low. Cook frittata for 15 minutes. Remove skillet from heat, and let stand, covered, 5 minutes.
• Meanwhile, whisk together vinegar and remaining 2 tablespoons oil in a large bowl; season dressing with salt and pepper. Add lettuce, and toss to combine.
• Slide frittata onto a work surface; cut into wedges. Top frittata with salsa, and serve with salad.