I made this up a few years ago, and it’s really, really good. A tad rich, but just the right amount of spice, and leftovers reheat beautifully. Enjoy!
1 lb. raw chorizo (also called Mexican chorizo), casings removed
1 medium onion chopped
2 garlic cloves, chopped
2 serrano chiles, chopped and seeded if desired
2 tsp ground cumin
2 tsp chili powder
1 can jumbo black olives, drained and sliced or chopped
8 large eggs
Salt and pepper to taste
1 block Monterrey Jack cheese, shredded
A handful of queso fresco, crumbled
1 tbs cilantro, minced
2 plum tomatoes, chopped
1 avocado, chopped
Juice of half a lime
Preheat oven to 375 F. Preheat a 12 inch cast iron skillet over medium-high heat. Crumble in the chorizo and break up with a wooden spoon. Cook until no longer pink. Remove with a slotted spoon and transfer to a paper-towel lined plate. Saute onion, garlic and serrano in chorizo fat until cooked. Add a pinch of salt, pepper, cumin and chili powder. Go easy on the salt because the chorizo has plenty. Stir to combine, then add in the olives and the chorizo back into the pan. Stir to combine. Break the eggs in a large bowl and beat with salt and pepper. Add the eggs to the cast iron skillet. Don’t stir, but if necessary flatten the chorizo and veggie mixture so the surface is smooth. Lower the heat to medium. Let eggs set on the sides. When they are set, add the cheeses on top of the frittata. Put in the oven, and cook for 10 to 15 minutes, until a knife inserted in the middle comes out clean. Let rest 5 minutes, then slice into wedges.
While the frittata is in the oven, combine the cilantro, tomato, avocado, lime juice and a little bit of salt and pepper in a bowl. Garnish each wedge of frittata with some salsa.