Ingredients: |
Ingredients: 1 # Yukon gold potatoes, unpeeled, cut into 1/2 inch pieces
2 T. extra virgin olive oil
Salt and pepper
12 large eggs
3 T. half and half
3 T. fresh chopped Cilantro
2 Poblano chilies, stemmed, seeded, and cut into 1/2 inch pieces
1 onion chopped fine
3 garlic cloves, minced
2 tsp fresh oregano
2 tsp minced canned chipotle chili in adobo sauce
1/2 tsp cumin
4 oz Monterry jack cheese cut into 1/4 inch cubes ( about 1 cup)
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Directions: |
Directions:1. Adjust oven rack 6 inches from broiler. Toss potatoes, and 1 T. salt together in bowl. Cover and microwave until potatoes are translucent around edges , about 7 minutes.
2. Meanwhile, beat eggs, half and half, cilantro, 3/4 t. salt and 1/2 t. pepper with fork in bowl until thoroughly combined; do not overbeat.
3. Heat remaining 1 T. oil in a 10 inch oven safe non stick skillet over medium heat until shimmering. Add poblanos and onion and cook until softened, about 8 minutes. Stir n hot potatoes, then stir in garlic, oregano, chipotle, cumin and cook until fragrant, about 30 seconds.
4. Add egg mixture and using heat resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until large curds form and spatula leaves trail on bottom of skillet, but eggs are still very wet, about 3 minutes. Shake skillet to distribute eggs evenly. Sprinkle with Monterey Jack and gently press into eggs with spatula.
5. Broil until frittata has risen and surface is puffed and spotty brown, 2-3 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let rest for 5 minutes. Run spatula around skillet edge to loosen frittata, then carefully slide it out onto serving place. Serve warm or at room temperature. |
This recipe for Green Chili and Potato Frittata is from