Mexican Style Frittata with Potatoes and Guacamole Salsa
This recipe is sponsored by HERDEZ®. Thank you for supporting the brands I love that make this website possible.
Do you have a favorite way to enjoy eggs? A frittata for me ranks high on my list of breakfast favorites. It’s a great way to use up leftover vegetables, it keeps well if made ahead, it feeds a large group of people and it’s very easy to make.
A pico de gallo, or “a la Mexicana”, style frittata is the way I like to prepare mine. Jalapeños, tomato and onion, “chile, tomate y cebolla” the colors of the Mexican flag. It’s full of flavor with the perfect amount of gooey cheese and hearty potatoes. There is one thing it needs, though. My favorite salsa, HERDEZ® Guacamole Salsa. A generous drizzle on top completes this mouthwatering feast. It’s colorful and festive enough to enjoy at a celebratory breakfast and brunch too.
Related recipe: Breakfast Sopes
HERDEZ® Guacamole Salsa is rich and creamy with the right amount of tangy kick. The smooth and creamy taste of real avocados with tomatillos, onions, jalapeños and cilantro. I use this salsa with all my egg recipes to give it that spicy finish. It’s great on tacos too!
HERDEZ® products can be found in the Hispanic food aisle at your local grocery store. Their salsas are made from fresh, simple ingredients that represent the heart and soul of Mexican cuisine. Plus, did you know that HERDEZ® is the number one selling salsa brand in Mexico and a staple in Mexican kitchens for over 100 years? It’s a great product to connect you with the real flavors of Mexico and elevates your favorite dishes in flavor.
Want more recipe ideas and inspiration? Visit HERDEZ Salsas.
Mexican Style Frittata with Potatoes and Guacamole Salsa
Description
This flavorful veggie frittata keeps well if made ahead, it feeds a large group of people and it’s very easy to make.
Ingredients
1 large Roma tomato, divided
1 small jalapeño, divided
1 tablespoon canola oil
½ cup white onion, finely chopped
1 garlic clove finely chopped
1 cup cooked potatoes
9 eggs
1/3 cup table cream
½ cup 2% low fat milk
1 ¼ cups Monterey Jack Cheese
½ teaspoon salt
¼ teaspoon black pepper
8 thin slices red onion
2 tablespoons fresh cilantro, chopped
HERDEZ® Guacamole Salsa
Instructions
Cut half the Roma tomato into small dice. Cut the remaining piece into thin slices.
Cut half the jalapeño into chopped fine pieces. Cut the remaining piece into thin slices.
Heat oil in a large cast iron skillet over medium heat. Add onion and sauté for 2 minutes, add garlic, stirring rapidly for 1 minute. Add diced tomato and chopped jalapeño, decrease heat to medium low; cook for 20 minutes stirring frequently. Stir in potatoes. Remove from heat.
Preheat oven to 375° F.
Beat together eggs, table cream, milk, cheese, salt and pepper in a large bowl. Pour into cast iron mixture and stir to combine all ingredients. Arrange tomato slices, jalapeño slices and red onion slices on top. Bake for 20-22 minutes. Center will be wobbly. Remove from oven and let rest for 5 minutes. Sprinkle with fresh cilantro. Slice and serve with Herdez Guacamole Salsa.
