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1
Preheat oven to 375 degrees F and position a rack in the center. Grease a standard-size muffin tin with nonstick cooking spray.
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2
Put the diced potatoes in a medium sauce-pan; add enough cold water to cover by an inch. Salt the water, cover and bring to a boil. Simmer, uncovered, until potatoes are tender, yet firm, about 8 minutes. Drain and set aside.
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3
Meanwhile, brown the chorizo in a large skillet over medium heat, breaking into chunks, until cooked through about 8 minutes. Spoon out the cooked chorizo and drain on a plate lined with paper towels. Remove all but 1/2 teaspoon of grease from the pan. Return the pan to the heat; add onion and bell pepper. Cook, stirring occasionally, until the onion is softened and translucent, 5-8 minutes. Add garlic; cook 1 minute more. Remove from heat.
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4
In a large bowl, beat the eggs. Fold in the cooked chorizo, potatoes, onion mixture and cheese. Divide between the prepared muffin tins, using a scant 1/2 cups of the mixture per tin.
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5
Bake until the frittatas pull away from the sides of the tins and are set and not gooey in the middle, 15-18 minutes.
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6
Cool several minutes before removing from the pans. Serve immediately, or refrigerate or freeze once cooked.
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7
To reheat leftovers, heat in the microwave on high power for 1-2 minutes.
