Mexican Frittata with Poblanos, Potatoes and Queso Fresco
Few things are as adaptable as a frittata. This one goes on a delicious ride to Mexican flavors with the traditional mix of fire roasted poblanos, soft potatoes and caramelized onion. Queso fresco adds a bit of salty tang. It all rounds out to be a perfect meal that can be eaten anytime for an Easter celebration where eggs rule the table. Whereas brunch, lunch or an early dinner, you can eat it on its own or with a side of crunchy bread or a green salad. What’s more, this frittata is delicious hot, warm, or lukewarm—or even cold, tucked between slices of rustic bread -making it perfect for entertaining family and friends over leisurely and festive celebrations.
Make This Recipe
Ingredients
8 Eggland’s Best eggs, large
¼ cup vegetable oil
1 cup chopped white onion
2 poblano chiles (about 11 ounces), charred, sweated,peeled, stemmed, seeded, and cut into 1-x-½-inch strips
3 tablespoons milk
¾ teaspoon kosher or coarse sea salt, or to taste
1 pound red potatoes, peeled, diced, cooked in salted boiling water for 5 minutes, and drained
Pinch of freshly ground black pepper, or to taste
½ teaspoon ground allspice
¾ cup diced queso fresco (about 4 ounces)
Preparation
- Preheat the broiler.
- Heat the oil in a 10- to 12-inch broiler proof skillet over medium heat until hot but not smoking. Add the onion and cook, stirring occasionally, until soft and barely beginning to brown, 6 to 8 minutes. Add the chiles and cook until they begin to brown lightly, about 3 minutes.
- Meanwhile, in a medium bowl with a whisk or a fork, beat the eggs with the milk and ¼ teaspoon of the salt until foamy.
- Toss the potatoes into the onion mixture, stir in the remaining ½ teaspoon salt, the pepper, and allspice, and cook, stirring occasionally, until the potatoes are completely softened, about 6 to 8 minutes.
- Pour the egg mixture on top of the potato mixture and stir gently as the eggs begin to cook along the edges and bottom of the pan, 2 to 3 minutes. Sprinkle the cheese on top.
- Place the skillet under the broiler and broil until the frittata is puffed and lightly browned on top, 3 to 4 minutes. Remove from the oven, cut into wedges, and serve. Or let cool and serve at room temperature.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 slice |
|---|---|
| Calories | 291 |
| Fat | 19.8g |
| Saturated Fat | 5.5g |
| Cholesterol | 254mg |
| Sodium | 614mg |
| Carbohydrates | 16g |
| Dietary Fiber | 2.2g |
| Protein | 14.5g |