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| Southwestern Frittata Recipe |
Category: Breakfast
Rating:
N/A
Servings: 6
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Ingredients
1 vegetable oil for frying
2 cup potato; peeled and diced
1 cup onion; chopped
1 cup salsa; any kind you like
1 additional salsa for serving
1 cup jack; grated or cheddar cheese
6 eggs
2 tablespoon milk
1 teaspoon salt
1/4 teaspoon pepper
Cooking Directions:
Heat the oil in a skillet. Add the potato and onion and fry until golden, about 15 minutes. (Or you can boil the potatoes until they are barely tender, then dice and fry.) Add the salsa. If you are using a tomato-based salsa, let it simmer for 5 minutes or so to cook off any excess liquid. Remove from the heat. Preheat the oven to 400F.
Sprinkle the grated cheese over the potatoes and onions. Break the eggs into a bowl, add the milk, salt and pepper and beat lightly. Pour this mixture over the potatoes. Bake the frittata in the skillet until the eggs have puffed up, the center is set and the edges are golden, about 15 minutes. Cut into wedges and serve with additional salsa on the side.
Source: Salsa Cooking, by Marjie Lambert, 1994. ISBN: 0-7858-0023-9 MC busted with Buster 1.9T and typos by Brenda Adams MC posted 11/17/97.
Notes: A frittata is a one-dish meal of eggs, cheese, and fried potatoes, seasoned with salsa. It is similar to an omelet, but is baked in the oven and is large enough to serve several people. This recipe is particularly good with any of the salsas in which grilled or roast chiles or bell peppers are the primary ingredient. For this dish, you will need an ovenproof skillet with a 6 to 8 cup capacity. If you don't have such a skillet, fry the potatoes, onions and salsa, then transfer them to a casserole dish and add the remaining ingredients.
Recipe by: Marjie Lambert "Salsa Cookbook"
breakfast,brunch
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