1+ lb ground pork
1-2 Tbsp each of ground Ancho, Cumin and Coriander
Nice handful of fresh, finely chopped Sage
Salt as needed
Mix with your hands and let sit overnight in the fridge.
Render fat off in skillet on low to medium heat, and then drain off most of the fat
Mix a dozen eggs, pour into the skillet and mix well.
Put on as low a heat as possible.
Cover loosely with foil
Remove the foil when the top appears dry
Work the edges with a spatula to be sure the fritatta doesn't stick
Flip onto a plate (invert the plate over the pan and flip)
Then slice into wedges (for a meal) or cubes (for an appetizer or hors d'oeurves) and serve with some fresh ground pepper on top