Chorizo Tomato Frittata

A frittata is always a great way to use up whatever tidbits you have hanging around. Here I had leftover potatoes and some chorizo sausage. I always have eggs and baby spinach and cheeses hanging around.

2 2-inch Yukon Gold potatoes, cut into 3/4-inch wedges

1 cup diced onion

1 cup diced green pepper

1 red Serrano pepper, finely diced

1/2 lb cooked chorizo

1 clove garlic, minced

1-1/2 cups diced Monterrey Jack pepper cheese, or favorite

2 cups fresh baby spinach leaves

6 eggs

1/2 cup cream or milk

1/4 tsp ground nutmeg

1 Tbsp fresh dill, minced

1 Tbsp fresh chives, minced

2 plum tomatoes, diced

Preheat oven to 375F. Sauté the onion and peppers with the sausage in an oven-going skillet (I used cast iron). Cook until the veggies are softened and the sausage browns a bit, about 5 minutes. Add the garlic and cook another 2-3 minutes.

Meanwhile (if using uncooked potatoes) toss the potatoes with 2 tablespoons water in a shallow microwaveable dish. Cover and cook 3-4 minutes, or until the potatoes are just softened.

Add the drained potatoes to the skillet and heat through. Scatter the potatoes with the cheese and season lightly with salt and pepper to taste.

Scatter the spinach over the potatoes and toss to mix.

Whisk together the eggs, cream, nutmeg, dill and chives. Pour over the potato mixture and top with the tomatoes.

Heat the egg mixture on the stovetop just until the edges begin to set, about 3 minutes. Place skillet in oven and bake about 20-30 minutes, until the eggs are just set.

Slice and serve. Serves 4-6.

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