Southwestern Frittata

Recipe Ingredients

		Vegetable oil for frying
2 cups	292g / 10oz	Potato - peeled and diced
1 cup	62g / 2.2oz	Onion - chopped
1 cup	237ml	Salsa - any kind you like
		Additional salsa for serving
1 cup	237ml	Jack - grated
		OR cheddar cheese
6		Eggs
2 tablespoons	30ml	Milk
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

Heat the oil in a skillet. Add the potato and onion and fry until golden, about 15 minutes. (Or you can boil the potatoes until they are barely tender, then dice and fry.) Add the salsa. If you are using a tomato-based salsa, let it simmer for 5 minutes or so to cook off any excess liquid. Remove from the heat. Preheat the oven to 400F.

Sprinkle the grated cheese over the potatoes and onions. Break the eggs into a bowl, add the milk, salt and pepper and beat lightly. Pour this mixture over the potatoes. Bake the frittata in the skillet until the eggs have puffed up, the center is set and the edges are golden, about 15 minutes. Cut into wedges and serve with additional salsa on the side.

Source:
Salsa Cooking, by Marjie Lambert, 1994. ISBN: 0-7858-0023-9 MC busted with Buster 1.9T and typos by Brenda Adams MC posted 11/17/97.

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