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

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories450
Total Fat32g
Saturated Fat11g
Cholesterol310mg
Sodium890mg
Total Carbohydrate24g
Dietary Fiber3g
Sugars3g
Protein19g