Easy frittata recipe with fingerling potatoes, fresh cilantro, cheese and chipotles in adobo sauce. Jump to the Cheesy Potato Frittata Recipe with Chipotle or read on to see our tips for making it.
The other day, when taking a glance into our refrigerator, we seemed to have a random assortment of leftovers and half-used ingredients. We had an odd amount of fingerling potatoes, cilantro that was on the verge of wilting, a lonely yellow pepper hidden in the back of our vegetable drawer and a half used can of chipotles in adobo sauce.
You may also enjoy our Easy Vegetable Frittata Recipe. It’s packed with veggies, cheese, and fresh herbs.
A+J Tip: Chipotles in Adobo Sauce can be found in the international section of your grocery store, usually in a small can, and are smoked jalapeños in a red, tomato-based, sauce with various seasonings. They are a staple in our kitchen, we actually used them a while ago to flavor mayonnaise for our Agave Salmon Burgers with Chipotle Mayo. They pack a punch, but when used in moderation, will add a beautiful smokey flavor to whatever you add them to.
With all of our random leftovers, we decided to make a frittata, which is something between an omelet and a quiche without the pastry shell. It’s cooked in a skillet — we used our 10-inch cast iron pan. For a 10 to 12-inch pan, go for 6 eggs.
You can add whatever you have on hand. Asparagus, leeks, bacon, various cheeses, potato, and so on, just keep the toppings to around 1 to 2 cups.
YOU MAY ALSO LIKE: How to make steak and eggs with roasted asparagus. Perfect for brunch or dinner. Jump to the Steak and Eggs with Roasted Asparagus Recipe.
Recipe updated, originally posted June 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne
Cheesy Potato Frittata Recipe with Chipotle
For a 10 to 12-inch pan, go for 6 eggs. You can add whatever you hand on hand. Asparagus, leeks, bacon, various cheeses, potato, and so on, just keep the toppings to around 1 to 2 cups.
You Will Need
6 large eggs, beaten
1/3 cup shredded Monterey jack cheese or favorite cheese
2 whole chipotle peppers in adobo sauce, finely minced
2 tablespoons chopped fresh cilantro
1 scallion, chopped or sliced into very thin strips
1/8 teaspoon sea salt
2 tablespoons butter
1/2 cup sliced potatoes, 1/4-inch slice
1 whole yellow bell pepper, chopped
1In a medium bowl, whisk the eggs, cheese, chipotles, scallion, cilantro and salt together.
2Heat a 10 to 12-inch cast iron skillet or oven safe, non-stick frying pan over medium high heat. Add butter to pan and melt. Add potato and cook for 3 to 4 minutes or until tender. Add the bell pepper and cook for another 2 to 3 minutes.
3Position an oven rack towards the top of the oven and heat oven to broil.
4Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set on top.
5Slide the pan into the oven and broil until lightly browned and fluffy on top, 2 to 3 minutes. Remove from pan and cut into 6 wedges.