Mexican Frittata with Poblanos, Potatoes and Feta
- Yield 4 to 6 servings
- Prep 10 minutes
- Cook 30 minutes
This frittata goes on a luxurious ride with seasoned potatoes, poblanos and feta cheese.
- 1/4 cup vegetable oil
- 1 cup chopped white onion
- 2 poblano chiles (about 11 ounces), charred, sweated, peeled, stemmed, seeded and cut into 1 x 1/2-inch strips
- 8 eggs
- 3 tablespoons milk
- 3/4 teaspoon coarse salt
- 1 pound red potatoes, peeled, diced, cooked in salted boiling water 5 minutes, drained
- 1 pinch ground allspice
- 3/4 cup diced feta cheese (about 4 ounces)
- Preheat broiler.
- Heat oil in a 10- to 12-inch ovenproof skillet over medium heat until hot but not smoking. Add onion and cook, stirring occasionally, until soft and beginning to brown, 6 to 8 minutes. Add chiles and cook until they begin to brown lightly, about 3 minutes
- Whisk eggs with milk and 1/2 teaspoon salt.
- Add potatoes to onion mixture; stir in remaining 1/2 teaspoon salt, pepper and allspice. Cook, stirring occasionally, until potatoes are soft, 6 to 8 minutes
- Pour egg mixture on top of potato mixture and stir gently as the eggs begin to cook along the edges and bottom of the pan, 2 to 3 minutes. Sprinkle cheese on top.
- Place pan under the broiler and broil until frittata is puffed and lightly browned on top, 3 to 4 minutes. Remove from oven, cut into wedges and serve. Or let cool and serve room temperature.
Excerpted from Pati’s Mexican Table, © 2013 by Pati Jinich. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.”