Alcoeur Apron's Tex-Mex Frittata
2 tablespoons olive oil
2 tablespoons salted butter
2 medium Yukon gold potatoes, very thinly sliced
2 cloves garlic, minced
1 medium red onion, cut into thin wedges
1 red bell pepper, diced
1 orange bell pepper, diced
1 jalapeno, finely diced (use poblano for less spicy option)
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
8 large eggs
1/4 cup jarred chunky salsa
1 cup grated pepper jack cheese
1 cup cherry tomatoes, halved lengthwise
1 avocado, sliced for serving
Fresh cilantro leaves, for serving
Sour cream, for serving
Preheat oven to 375 degrees F, with rack in the middle of the oven.
In a large saute pan, heat olive oil and butter over medium-high heat. Add the potatoes, garlic, onions, red and orange bell peppers and jalapeno to the skillet. Add the cumin and season with salt and pepper. Cook, stirring gently, until veggies begin to soften, about 5-10 minutes.
Meanwhile, in a large bowl whisk together eggs, salsa, and pinch of salt. Prepare your baking dish by spraying with cooking spray (I recommend a 9x13 pan).
Pour partially cooked vegetables into prepared baking dish, arranging so that they are evenly spread throughout. Pour egg mixture over vegetables. Top the whole dish with the grated cheese.
Bake in oven until top and edges are lightly golden brown, anywhere from 5-20 minutes. Check frequently.
Once lightly browned, remove frittata from oven. Cut into your preferred shape, and serve topped with sliced avocado, cilantro, and sour cream on the side. (I like to add more salsa on top of my slice as well). Enjoy!