Mexican Potato Frittata
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
This thick and satisfying frittata is filled with the goodness of little potatoes, eggs, cheese and salsa and will be a new Mexican favorite dish to serve your family.
  • 2 Tbsp. olive oil, less for a non-stick pan
  • 16 oz. The Little Potato Company, blushing belle potatoes
  • 8 large eggs
  • ½ cup salsa, more for topping
  • Salt and pepper to taste
  • ½ cup sharp cheddar cheese, grated
  1. Preheat oven to 425F. In a non-stick 10" pan or stainless steel that is oven safe, heat 1 Tbsp. olive oil over medium heat. Add potatoes and cook until nicely browned, stirring occasionally about 10 min. Finish cooking with a lid on until potatoes are tender, stirring occasionally.
  2. Meanwhile prepare eggs, in a medium bowl whisk eggs with salt and pepper. Add in the ½ cup of salsa. Stir in cheese, set aside.
  3. When potatoes are done, pour in the egg mixture into the fry pan adding in more oil before hand if needed so as not to stick. Cook, covered for 5 min. or until the egg mixture begins to set around the edges. Remove lid and bake in oven for 9-10 min. until frittata is set, especially in the middle.
  4. To serve, cut out slices and serve with additional salsa.
Recipe by Noshing With the Nolands at