Chorizo and Potato Frittata

Preheat the oven to 450 F.

Cook the cubed potatoes in a pot of boiling water until they are fork tender. Depending on the size of your cubes this will take 10-20 minutes. Drain the potatoes and set aside.

Meanwhile, break up and cook the chorizo sausage in a large, ovenproof, skillet over medium heat. Sauté until browned and cooked through. Drain off any excess grease. Add the chopped onion and red pepper. Sauté until the vegetables start to soften, about five minutes. Add the chopped garlic and cook until the vegetables are cooked through, about another five minutes. Stir in the potatoes and mix to combine.

In a large bowl whisk the eggs, salt, pepper, and cilantro. Pour the egg mixture over the ingredients in the skillet and stir gently with a rubber spatula. Pull back the sides of the egg to let the uncooked eggs run to the bottom of the skillet. Once the eggs are about 80% cooked add in ¾ cup of the shredded cheese. Stir to combine. Once the eggs are mainly set with just a little left to cook, smooth out the top of the mixture and top with the remaining cheese. Put skillet in the oven and bake for 5-10 minutes, until the eggs are completely set and the top is browned