Southwest Potato Frittata combines all those Latin flavors you love into a frittata hearty enough for a main dish.

Southwest Potato Frittata for Breakfast or Dinner

 

Southwest Potato Frittata will make you want to have breakfast for dinner. Corn, chiles, olives, roasted red peppers, and cilantro give a Southwestern flair to this easy-to-make frittata. Although perfect for breakfast or brunch, this dish is rich and hearty enough for a main meal.

Southwest Potato Frittata Recipe

2/3 pound (2 medium) red potatoes cut into 1/4-inch slices (see Notes)
Olive oil
10 large eggs or 2 cups egg substitute
2 Tablespoons chopped fresh cilantro or parsley
2 teaspoons water
1 teaspoon dry mustard powder
1 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon ground chipotle red pepper or cayenne pepper, or to taste
1 can (8-3/4 ounces) whole kernel corn, drained (3/4 thawed frozen corn)
1 can (4 ounces) diced mild green chiles
1 cup shredded Jack, pepper-Jack, or Mexican blend cheese
1 can (2-1/4 ounces) sliced black ripe olives, drained
1 jar (2 ounces) sliced roasted red peppers, drained (about 1/4 cup)
3 green onions (scallions), including green tops, sliced
1/3 cup grated Parmesan cheese
Prepared salsa for garnish, optional

Place the potatoes in a shallow 1-1/2 to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on High for 5 minutes.

Heat a deep 10-inch nonstick skillet over medium heat. Coat the bottom with a fine layer of olive oil. Add potatoes and cook over medium heat, turning occasionally, until golden, about 10 minutes.

While potatoes are browning, whisk together eggs, cilantro or parsley, water, mustard power, onion powder, cumin, and chipotle or cayenne pepper. Set aside.

When potatoes are browned, sprinkle with salt. Cover potatoes with even layers of the corn, chiles, cheese, olives, roasted red peppers, and green onions.

Pour the egg mixture evenly over the vegetables.

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Cover skillet and cook over medium heat until eggs are almost set (still a little jiggly on top), about 5 to 8 minutes.

While the frittata is cooking, preheat broiler.

When eggs are almost set, remove skillet from heat. Remove cover and sprinkle frittata with Parmesan cheese. (If not oven-proof, wrap skillet handle in double thickness of aluminum foil.) Place skillet 4 to 5 inches from heat source under the broiler. Watching closely, broil 1 to 3 minutes to finish cooking eggs and melt the cheese. Let rest for 5 minutes.

Cut into wedges and serve with optional salsa and a side of fresh fruit.

Yield: 4 to 6 servings

Notes:
• Do use red potatoes. They will hold up better and not break apart.

• Cheddar cheese may be substituted for the Jack or Mexican blend cheese.

• If you like your food spicy, feel free to use medium or hot green chiles or increase the amount of chipotle or cayenne pepper.

Southwest Potato Frittata Recipe Photo © 2017 Peggy Filippone

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