This frittata is a first cousin to a Spanish tortilla, which is an omelet served at tapas bars, not the flatbread we associate with soft tacos or burritos. Keep any leftovers from this dish; refrigerate, and cut into small squares to serve as a snack.
2 tablespoons olive oil
1/4 pound bulk Fresh Mexican Chorizo, Linguiça, or purchased chorizo or linguiça
1 large red-skinned potato, scrubbed and cut into 1/2-inch dice
1 red bell pepper, seeds and ribs removed, and chopped
1 large sweet onion, such as Bermuda or Vidalia, diced
2 garlic cloves, minced
Salt and freshly ground black pepper to taste
6 large eggs
1/4 cup freshly grated Parmesan
1/4 cup grated whole-milk mozzarella
1 teaspoon ground cumin
1 teaspoon dried oregano
2 tablespoons unsalted butter
1. Heat olive oil in a large skillet over medium-high heat. Crumble sausage into the skillet and cook, breaking up lumps with a fork, for 3 to 5 minutes, or until browned. Remove sausage from the skillet with a slotted spoon, and set aside. Discard all but 2 tablespoons grease from the skillet.
2. Add potato to the skillet, and cook, stirring occasionally, for 5 minutes, or until potatoes are browned. Add red bell pepper, onion, and garlic to the skillet. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Return sausage to the skillet, reduce the heat to low, cover the pan, and cook vegetable mixture for 15 minutes, or until vegetables are tender. Season to taste with salt and pepper, and allow mixture to cool for 10 minutes.
2. Preheat the oven to 425°F. Whisk eggs well, stir in Parmesan, mozzarella, and Italian seasoning. Stir cooled vegetable mixture into eggs.
3. Heat butter in a large, oven-proof skillet over medium heat. Add egg mixture and cook for 4 minutes, or until the bottom of cake is lightly brown. Transfer the skillet to the oven, and bake for 10 to 15 minutes, or until top is browned.
4. Run a spatula around the sides of the skillet and under the bottom of the cake to release it. Slide cake gently onto a serving platter, and cut it into wedges. Serve immediately, or at room temperature.
Note: The sausage mixture can be cooked up to a day in advance and refrigerated, tightly covered. Reheat the vegetables to room temperature in a microwave-safe dish, or over low heat, before completing the dish.