I carry no phone An aspiring Luddite In a wired world. Mastodon Verification Link	Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he migrated to the Fediverse. He admins a medievalist Mastodon instance. He hates cell-phones.

Fresh chorizo is one of my go-to sausages, the other being a hot Italian. This means that when I make a batch, it tends to be a largish batch, with the result that when I have a superabundance of, say, root vegetables from a farm-share, I will try to think of things that combine the two. Throwing a bunch of things in a cast iron skillet is an easy way to cook stuff, so it seems like a natural fit to make skillet dinners (or breakfasts) out of what one has to hand.

Both of these recipes are simple. They rely on good quality ingredients, especially the sausage. If you don't want to make your own sausage, make sure you get a good one.

Chorizo Frittata

• 4 eggs
• 2 small onions
• 5 cloves of garlic
• about 1 lb chorizo
• 1/4 lb Swiss cheese

Turn the heat down to low or medium-low, and put a lid mostly on top. You want to contain some of the heat, but not prevent steam from escaping. Cook until the egg is set and the cheese is melted. Portion the delicious, gooey mess and devour.

To be honest, this is a pretty high meat-to-egg ratio for a frittata. The egg is mostly serving to bind the sausage mixture together. You could easy add more eggs or reduce the amount of sausage. With this amount of sausage, no additional seasoning should be needed, if you alter the meat-to-egg ratio in favor of egg, you might need to add some salt, pepper or other favorite flavorant.

Chorizo Skillet Thing

• 2 potatoes
• 1 onions
• about 1 lb chorizo
• 1/4 lb Swiss cheese, grated
• 1/3 cup chopped pickled peppers

You could easily use any other kind of peppers here, if you wanted. I had some hot red peppers that I had pickled about six months earlier and wanted to use them up and they worked a treat.