Tex-Mex Frittata

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2 tablespoons olive oil

2 tablespoons salted butter 

2 medium Yukon gold potatoes, very thinly sliced 

2 cloves garlic, minced 

1 medium red onion, cut into thin wedges 

1 red bell pepper, diced 

1 orange bell pepper, diced 

1 jalapeno, finely diced

1 teaspoon ground cumin 

Kosher salt and freshly ground black pepper

8 large eggs 

1/4 cup jarred chunky salsa 

1/2 cup grated pepper jack 

1 cup cherry tomatoes, halved lengthwise 

1 avocado, diced 

Fresh cilantro leaves, for serving 

Sour cream, for serving