Mexican Frittata

Preheat oven to 450 degrees F. In covered nonstick 10-inch skillet with oven-safe handle (or with handle wrapped in double thickness of foil, for baking in oven later), cook chorizo, pepper, and onion over medium heat, covered, 10 minutes or until pepper and onion are soft and lightly browned, stirring occasionally. Stir in potatoes and cook 1 minute or just until heated through. Spread potato mixture evenly in skillet.

Meanwhile, in small bowl, whisk eggs, salt, and 1/4 cup water until blended.

Pour egg mixture into skillet over potato mixture; do not stir. Place skillet in oven; bake 5 to 6 minutes or until frittata is set. Cut into wedges to serve.