Chorizo, Potato, and Feta Frittata

Pre-heat oven to 350 degrees

Whisk eggs, sour cream, salt, pepper, and thyme until well blended

Pour olive oil into a large cast iron skillet and heat on medium-low heat

Add chorizo to the skillet and sauté on medium-low heat until cooked through, and crumble to medium size bites

Remove cooked chorizo preserving the now chorizo flavored oil in the pan and set aside in a bowl. Add butter to the oil in the pan

Layer the potatoes so that they cover the entire plan, overlapping slightly. Cook on medium-low heat for 12-15 minutes until well browned and a bit crusty (but not black)

Add the spinach and cook on top of the potatoes without disturbing the potato (crust) layer until the spinach begins to wilt

Add the cooked chorizo as a layer on top of the spinach, distributing evenly around the pan

Pour the eggs over top distributing them evenly around the pan

Add the feta as a layer on top of the eggs, distributing evenly around the pan

Cook on medium-low heat for 5 mins until the sides begin to firm and pull away from the pan

Bake in the pan at 350 for 12 minutes - then broil for 3 minutes

Remove from the oven and let rest for 5 minutes. Cut into slices and enjoy.