Potato Chili Frittata
This rich frittata uses fresh and dried chilies for a wonderfully complex flavor that isn’t too spicy.
Serves: 4Hands-on: 25 minutesTotal: 50 minutesDifficulty: Easy
- 1 Anaheim chili
- 1 ancho chili
- 2 medium russet potatoes
- ¼ cup olive oil
- 1 medium onion, peeled and chopped
- 3 cloves garlic, minced
- 6 large eggs
- ¼ cup heavy cream
- 1 tsp. salt
- ⅛ tsp. ground black pepper
- 1 cup pepper jack cheese
- Roast Anaheim chili under broiler or over gas flame until skin is charred. Place in paper bag for 10 minutes to steam. Remove skin and seed and chop flesh. Cover ancho chili with 1 cup boiling water and let stand for 15 minutes. Puree the chili with 3 tablespoons soaking water in food processor or blender and strain puree. Set aside.
- Peel and dice potatoes. In heavy skillet or nonstick omelet pan, heat olive oil and add potatoes, onion, and garlic. Cook over medium heat, stirring frequently, until vegetables are golden. Add chopped Anaheim chili and ancho chili puree.
- Beat eggs with cream, salt, and black pepper, and add to skillet. Cook over medium heat, shaking the pan and lifting mixture with spatula so uncooked egg mixture flows underneath, until almost set. Sprinkle with cheese and place pan under broiler (cover handle with foil if not ovenproof). Broil for 2–4 minutes until cheese melts and eggs are cooked.