Mexican Frittata with Poblanos, Potatoes and Feta

Mexican Frittata
© Penny De Los Santos
  • Yield: 4 to 6 servings
  • Prep: 10 minutes
  • Cook: 30 minutes


1/4cup vegetable oil
1cup 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
3tablespoons milk
3/4teaspoon coarse salt
1pound red potatoes, peeled, diced, cooked in salted boiling water 5 minutes, drained
1pinch ground allspice
3/4cup diced feta cheese (about 4 ounces)


  1. Preheat broiler.
  2. 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
  3. Whisk eggs with milk and 1/2 teaspoon salt.
  4. 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
  5. 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.
  6. 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.”