| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Breakfast, Brunch |
6 |
Servings |
INGREDIENTS
|
|
Vegetable oil for frying |
| 2 |
c |
Potato; peeled and diced |
| 1 |
c |
Onion; chopped |
| 1 |
c |
Salsa; any kind you like |
|
|
Additional salsa for serving |
| 1 |
c |
Jack; grated OR cheddar cheese |
| 6 |
|
Eggs |
| 2 |
tb |
Milk |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
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
<adamsfmle@sprintmail.com> 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"
Posted to MC-Recipe Digest V1 #913 by Badams <adamsfmle@sprintmail.com> on
Nov 17, 1997
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