Tater Mater Frittata

Potato Crust:

1/2 bag tater tots, thawed

Frittata:

6 eggs

1 tablespoon oil

1 small onion, chopped

1/4 cup pepper, chopped

1 10 oz. can rotel tomatoes and chilies (original)

3/4 cup shredded Mexican blend cheese

1/4 tsp. cumin

1/2 pickled jalapeno pepper, finely chopped

1/2 cup cream

1/2 can green chilies, chopped

Salt and Pepper

1 tablespoon chopped cilantro or parsley

1 large tomato, thinly sliced

To make potato crust:

• Thaw tater tots and heat waffle iron.
• Spread tater tots to completely cover waffle iron. Close lid and cook for 5 minutes until crust is crispy and brown. Set aside.

To make frittata:

• Sauté onion and pepper in oil just until soft.
• Beat the eggs vigorously and add the sautéed vegetables, rotel tomatoes and chilies, cheese, cumin, jalapeno pepper and cream. Salt and pepper to taste.
• Place potato crust in frying pan and pour egg mixture over crust.
• Arrange slices of tomato evenly on top of frittata and sprinkle with chopped cilantro or parsley.
• Cook 2 minutes on stovetop on medium heat until edges are set.
• Transfer skillet to oven and bake at 375 degrees for 20-25 minutes or until a knife inserted into the center comes out clean.
• Let cool before cutting into wedges and serving.