Chorizo Potato Frittata

NOTE ... To make this easy, I used canned potatoes. They are already cooked, and readily available. You can also use fresh diced potato (usually found in the cheese and egg aisle); or, even the frozen diced potatoes. Both work equally as good; but, require a bit more cooking; as they are not cooked through. And, fresh of course, peel, boil, and dice. The canned is just so easy and quick; and, just as good. But, 1 cup cooked diced potatoes is what you need

Step 1: Potatoes ... If you are not using canned potatoes; cook the potatoes just until fork tender. You DO NOT want them falling apart - still firm. You can using boiling water, the microwave; or a saute pan. You don't want to brown them - these are NOT hash browns. Set to the side to cool.

Step 2: Chorizo ... First, preheat your oven to 350 degrees. Then, add the oil to an oven proof saute pan (approx 10") on medium heat. Add the chorizo; and, saute breaking up the chorizo until nice and golden brown. About half way through cooking, add the onion; and, continue to cook until the chorizo is done, and the onions are tender. It should take around 10 minutes.

Step 3: Vegetables ... Add the cooked potatoes, pimentos, olives, and cook a couple of minutes, just until heated through; stirring often.

Step 4: Eggs ... Add the eggs to a bowl; and, beat until light and fluffy. Then, add the rest of the ingredients. Whisk until everything is combined. Then, pour over the chorizo mixture. Top with the Cotija cheese, pressing the cheese into the egg batter; and transfer to a preheated oven.

Step 5: Bake ... On the middle shelf, in a 350 degree oven; for 30-40 minutes until golden brown; and, set. I did turn on the broiler the last minute to brown the top. That is up to you. Just keep an eye on it; every pan and your oven temps, can cause slightly different cooking times.

Step 6: Serve and ENJOY! ... On the side, a salad or bowl of fruit. It makes a great breakfast, brunch, lunch, or dinner. And, it freezes great too.