1 pound (about 3 cups) frozen Tater Tots
10 ounces full cooked (not dried) Chorizo sausage, diced
12 large eggs
1/2 cup half and half
Kosher salt and freshly ground pepper
1 1/2 cups shredded Monterey Jack cheese (about 6 oz)
4 shallots, sliced
1 tablespoon unsalted butter
Bake the Tater Tots as the label leads and set aside. Reduce oven temperature to 375 degrees F.
Meanwhile, I cook the chorizo in a medium-oven-resistant non-stick pan over medium heat until slightly browned, about 5 minutes. Transfer to a paper towel plate and wipe the pan out.
Beat the eggs with the half and half, 1/2 teaspoon of salt and a few loops of pepper in a large bowl. Stir in the Tater Tots, cheese and shallots.
Melt the butter in the pan and add the egg mixture and spread with a rubber pan. Spread the chorizo over the top; Transfer the pan to the oven and bake until the eggs are set, about 30 minutes. Leave it for 10 minutes, then slide it on a cutting board and cut it into pieces.