Texas Frittata ("Free Totta")

- 3 eggs
- 2 Hatch green chiles, roasted, peeled, seeded
- 1/2 medium onion, peeled, diced
- breakfast sausage, Jimmy Dean, bulk, frozen
- spice blend, Wewoff Western Spice Rub or other smoky sweet blend
- sour cream, creme fraiche, or yogurt, pourable, no gels or thickeners - this is important

1. With a sharp knife, shave off very thin slices off sausage. Break up into coarse shavings, about 1/2" across. Cover an 8" non-stick pan with the shavings, leaving a few gaps. Do not overlap. Heat on low.
2. In another pan, saute onions and Hatch chiles with a little salt.
3. Do not turn sausage. When cooked through, cover with layer of vegetables. Keep heat on.
4. Combine eggs, 1/2 tsp of spice blend to taste, and 1 tbsp of sour cream in a bowl. Scramble coarsely. Mixture should not be totally homogenized.
5. Pour eggs over sausage and veggies. Leaving on low heat, cover with a glass lid. Cook slowly until top is just set.
6. Turn over and serve, with homefries and black beans if possible

Note: Should be almost burnt on outside, almost uncooked on inside. Mucho bueno! 2008 Central Market (Austin, Texas) Hatch Chile Cooking Contest finalist, created by Michael Tobis. Serves 2.