Potato and cheese frittatawith southwestern chili sauce recipe

Potato and Cheese Frittata>with Southwestern Chili Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for potato and cheese frittata with southwestern chili sauce is a delicious and flavorful dish that combines the creamy goodness of potatoes and cheese with the tangy kick of a homemade chili sauce. Perfect for breakfast, brunch, or even a light dinner, this frittata is easy to make and sure to impress. The combination of the fluffy eggs, crispy potatoes, and gooey cheese creates a satisfying texture, while the spicy chili sauce adds a burst of flavor. With just a few simple ingredients, you can whip up this tasty frittata in no time.

Keywords: potato, cheese, frittata, southwestern, chili sauce

Potato and cheese frittatawith southwestern chili sauce recipe details

Potato and cheese frittatawith southwestern chili sauce recipe, recipe Rating: 4.9
Number of votes:141

Ingredients Sauce:

1 Tablespoon olive oil

1/2 medium onion, finely chopped

One 28-ounce can crushed tomatoes

1 cup water

1 teaspoon sugar

1-1/2 teaspoons ground coriander

1-1/2 teaspoons ground cumin

1-1/2 teaspoons chili powder

Salt and black pepper

1/2 cup canned, chopped mild green chili peppers

Frittata:

1 baking potato

1 Tablespoon olive oil

2 Tablespoons finely chopped scallions

Salt and pepper

6 eggs

6 Tablespoons milk

6 ounces Monterey Jack cheese

Instructions:

Sauce:In a medium saucepan, heat the olive oil and add the onion. Saute over medium heat until softened, but not browned. Add crushed tomatoes, water, sugar, coriander, cumin, chili powder, and chili peppers. Season with salt and pepper. Stir to combine. Bring to a boil, then simmer for 20 to 30 minutes until the sauce is thickened. Remove from the heat and reserve. (The sauce can be made ahead of time, thinned with water if necessary.)

Peel the potato, then cut it in half vertically and thinly slice each half horizontally to form half-moon slices. Saute the potato in olive oil until cooked through and golden brown. Season with salt and pepper to taste. Add scallions and stir to combine. Remove from heat.

For each frittata:Lightly coat a non-stick, 8-inch omelet pan with cooking oil spray. Add 1/2 of the potato-scallion mixture and cook over medium heat. In a small bowl, whisk together the 3 eggs with the 2 Tablespoons of milk and 3 Tablespoons of cheese. Pour the egg mixture into the omelet pan, distributing evenly over the potato mixture. Stir gently to combine the ingredients and allow the egg to cook for a minute or so to set the bottom. Then, using a rubber spatula, gently lift an edge of the eggs and tipping the pan, allow uncooked egg mixture to run underneath the eggs, building up the height of the frittata. Continue this gentle cooking process until the eggs are nearly cooked through, about 5 minutes. To finish the top of the frittata, slide the pan into the broiler for a minute or so. Repeat this procedure for the second frittata.

Slide the finished frittata out of the pan and onto a plate. Reheat the tomato and chili sauce and serve on the side.