Mexican Tortilla Frittata

Ingredients:

• 8 large eggs
• 2 cups tortilla chips, crushed
• 3 tbsp. l. olive oil
• 250g raw chorizo ​​sausage, casing removed
• 1 bunch green onions, chopped (white and green parts separated)
• 1/2 cup grated cheese mixture
• 2 romaine lettuce, coarsely chopped
• 3 radishes, thinly sliced
• 1/2 cup fresh cilantro, plus more for garnish
• Juice of 1 lime
• 1/2 cup salsa sauce for filing

Preparation:

1. Preheat oven to 200°C.
   
   In a large bowl, whisk the eggs with 1/4 cup water, 1/4 teaspoon salt, and a few pinches of ground pepper. Stir in the crumbs. tortillas and let it brew for 5 minutes.
   
   Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add the chorizo ​​and cook, stirring, until the meat begins to lose color, 3 to 4 minutes. Add the white parts of the onion and cook until softened, 1 to 2 minutes. Spread the chorizo ​​evenly over the bottom of the skillet and pour the egg mixture on top. Add the cheese and bake until the omelet is set around the edges and a knife inserted into the center comes out clean, 12 to 14 minutes.
2. Combine the lettuce, radishes, green onions, and cilantro in a large bowl. Drizzle with lime juice and the remaining 2 tablespoons olive oil; season with salt and pepper and toss. Transfer the frittata to a cutting board; sprinkle with cilantro. Cut into servings and serve with salsa and salad.
   
   Recipe frittata with salami.