Dish with Wedge of Chili Potato Frittata
(click to enlarge)

Chili Potato Frittata


Mexico   -   Frittata de Patata con Chile
Makes:
Effort:
Sched:
DoAhead:  		 2 break
***
1-1/2 hrs
Yes		 A very fine flavorful frittata for breakfast, brunch, party, picnic or whatever have you. Serve warm or at room temperature.

12
8
6
12
4
-----
3
2
1
1/2
-----
1
1
1
lrg
oz
oz
oz
oz
----
T
t
t
t
----
T
cl
T
Eggs
Poblano Chilis (2)
Onion
Potatoes (1)
Cheese (3)
-- For Eggs
Cilantro
Oregano, fresh (5)  
Salt
Pepper
-------------
Chipotle (4)
Garlic
Olive Oil
Prep   -   (40 min)
  1. Blast POBLANOS black with your Kitchen Torch and brush off the skins under running water. Cut into about 1/2 inch squares.
  2. Chop ONION small. Mix with Poblanos.
  3. Peel POTATOES and cut into 1/4 inch dice. Place in a saucepan with Water to cover well. Bring to a boil over high heat. As soon as cooked through, take off the heat but leave in the hot water to keep warm.
  4. Cut CHEESE into 1/4 inch dice.
  5. Chop CILANTRO leaves and tender stems small. Chop OREGANO leaves small. Mix
  6. Chop CHIPOTLE fine. Crush GARLIC and chop fine. Mix, including a proportional amount of the Adobo sauce.
Run   -   (40 min)
  1. Adjust your Broiler Rack to 6 inches and bring the broiler up to temperature.
  2. With a fork, beat EGGS and For Eggs items until well distributed, but don't beat too hard.
  3. In a well seasoned iron skillet (12 inch) or oven proof non-stick pan, heat Oil and fry Poblano mix until well softened but not at all browned.
  4. Drain Potatoes well. Stir in and fry stirring until well distributed and well warmed.
  5. Stir in Chipotle mix. Fry stirring until aromatic, about 30 seconds.
  6. Stir in Eggs until large curds form, but Eggs are still quite wet.
  7. Sprinkle Cheese and pat into the eggs, making the top even.
  8. Slide the pan into the Broiler and broil until the surface is puffed and spotty brown, 2 to 3 minutes.
  9. Run a thin spatula or similar around the edge to free the Frittata, then carefully slide off onto a serving plate - or just cut it in the pan and serve as wedges. Serve warm or at room temperature.
NOTES:

  1. Potatoes:

      Red or White Rose typ Potatoes will work well. Even Yukon Gold can be used if you're careful not to boil them too long.

  2. Poblanos Chili:

      These are wide, heart shaped and very dark green chilis of low heat - in fact, the chili heat is barely noticeable in this dish. If you can't get poblanos, Anaheims can be used, but will be rather different in taste. For details see our Mexican Chilis page.

  3. Cheese:

      This should be a white cheese that melts really well. Mexican Oaxaca is preferred, but Monterey Jack will work fine. For details see our Varieties of Cheese page.

  4. Chipotles in Adobo Sauce:

      Essential for this recipe   Small Jalapeño type Chilis smoked and put up in a Mexican Adobo. They are available in 7 ounce and 12 ounce cans. I use La Costena brand but others may be fine. I avoid those made with high fructose corn syrup. For details see our Jalapeño, Chipotle & Morita Chilis page.

  5. Oregano:

      Preferably 2 t finely chopped fresh Oregano, but lacking that use 1/2 t dried.

  6. Health Note:

      Lightly scrambled eggs fall under the USDA heading of "undercooked eggs". which may carry salmonella. This is pretty much ignored in "over regulated" California, where salmonella has only been associated with restaurants and institutions that use "egg pooling", not with home cooking. "Business friendly" "Red States" may be less safe. If in doubt, you may wish to more fully cook them, particularly for small children and persons with compromised immune systems. Flavor and texture will suffer some.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
xbd_cppotf1 230612 var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.