Tex-Mex-style frittata

Ingredients:

• 2 tbsp. l. olive oil
• 2 tablespoons butter
• 2 medium Yukon Gold potatoes, sliced ​​very thin
• 2 cloves garlic, crushed
• 1 medium red onion, thinly sliced
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1 jalapeño, finely diced
• 1 tsp ground cumin
• 8 large eggs
• 1/4 cup canned chopped vegetable salsa
• 0.5 cup grated pepper jack cheese
• 1 cup cherry tomatoes, halved lengthwise
• 1 avocado, diced
• Fresh coriander leaves for serving
• Sour cream for serving

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to grill mode.
2. In a nonstick skillet or seasoned 12-inch oven-safe cast-iron skillet, heat the olive oil and butter over medium-high heat. Add the potatoes, garlic, onion, red and orange bell peppers, and jalapeño. Season with cumin, salt, and pepper. Cook, stirring gently, until the vegetables begin to soften, about 5 minutes. Arrange the vegetables so the potato slices form an even layer.
3. Meanwhile, in a pitcher or bowl, combine the eggs, salsa, and a pinch of salt. Add the grated cheese.
4. Pour the egg mixture into the skillet, making sure to cover the vegetables and spread it to the edges. Cook, without stirring, until the eggs begin to set on the bottom, about 5 minutes. Transfer the skillet to the middle rack of the oven and cook until the top is golden brown, about 5 minutes.
5. Carefully transfer the frittata to a cutting board. Cut into 4-6 wedges. Garnish with cherry tomatoes, avocado, cilantro, and a dollop of sour cream.