Tonight he made a Mexican Potato Frittata. On Sunday we went through some cookbooks noting which recipes sounded good and which were easy to make. This was one of em’! And we had just about all the ingredients, which was an added bonus.
Mexican Potato Frittata (Adapted from the Good Housekeeping Best One Dish Meals Cook Book)
- 1 tbsp olive oil
- 12 ounces red potatoes (Andy used just regular potatoes) cut into 1/2 inch cubes
- 6 large eggs
- salt and pepper
- 1/4 cup shredded sharp cheddar cheese (I’m pretty sure Andy tripled this, it was very cheesy!)
- 1 jar of salsa
- hot sauce to taste
Preheat over to 425. In a pan heat olive oil over medium. Add potatoes and cook, covered, until potatoes are tender and golden brown about 10 minutes.
Meanwhile beat eggs in a bowl with 1/4 c salsa, hot sauce, salt and pepper. Stir in cheese and set aside. Stir egg mixture into potatoes in skillet and cook over medium heat covered about 3 minutes or until egg mixture begins to set around the edge. Remove cover and bake for 4-6 minutes until frittata is set. To serve, top with the remainder of salsa.
By the time I got home (8pm), Andy had himself quite the slice of frittata:
I quickly cut myself a couple of slices and thorougly enjoyed this dinner.
For dessert I opted for a bowl of cereal. I combined Chocolate and Peanut Butter Bumpers…this is a winning combination and you must try it!
Off to get ready for bed and watch the rest of American Idol! I like the new judges! Do you?