• Wash and dry produce. Dice potatoes into ½-inch pieces. Place in a small pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 10-12 minutes. Drain.

• Halve, peel, and thinly slice onion. Core, deseed, and thinly slice bell pepper.

• Place cream cheese in a medium microwave-safe bowl; cover. Microwave until softened, 25-30 seconds. Whisk in eggs*, ¾ tsp salt (1¼ tsp for 16 servings), and pepper. Stir in half the cheddar.

• Melt 2 TBSP butter (4 TBSP for 16 servings) in a medium, preferably nonstick, pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring, until lightly browned, 3-4 minutes. Add bell pepper; cook, stirring, until softened, 2-3 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Return pan to medium heat. Melt 1 TBSP butter, then stir in cooked potatoes, onion mixture, and Southwest Spice Blend (for 16 servings, use 1 TBSP butter, half the cooked potatoes, half the onion mixture, and half the Southwest Spice Blend); season with salt. Stir in egg mixture; top with remaining cheddar (for 16, use half the egg mixture and half the remaining cheddar). Cover pan with lid or foil and cook until frittata is set in the middle, 5-7 minutes. Transfer to a plate. (For 16, repeat to make second frittata.)

• When ready to serve, in a small bowl, combine sour cream and hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency; season with salt. Dice tomato; season with salt and pepper. Carefully cut frittata into 8 wedges (16 wedges for two frittatas) and reheat if necessary (see tip on left). Divide between plates; top with crema and tomato. Serve. ***Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.***