Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Mexican Potato And Salsa Frittata
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- #68272
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 teaspoon olive oil
12 ounces red potatoes cut in 1 inch cubes
6 large eggs
1 jar (11 ounce size) salsa
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup shredded cheddar cheese
1 medium tomato
directions
Preheat oven to 425 degrees F.
In a non stick 10 inch skillet with oven safe handle heat olive oil. Add potatoes and cook covered until potatoes are cooked and golden brown.
In a medium bowl with wire whisk or fork beat eggs with 1/4 cup salsa: chopped if necessary, salt and pepper. Stir in cheese. Set aside.
Dice tomato and stir in to remaining salsa. Stir egg mixture into potatoes in skillet and cook over medium heat covered for 3 minutes or until eggs begin to set.
Remove cover and place skillet in oven. Bake 4 to 6 minutes: until frittata is set. Cut into wedges and serve with tomato mixture.
added by
mlpeterson
nutrition data
Nutritional data has not been calculated yet.
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