Mexican frittata with potatoes and peppers Recipe
This baked egg casserole is similar to an Italian frittata but with a Mexican twist: potatoes, peppers, mildly spicy chili and cheese make a hearty breakfast or dinner. In many Mexican homes, egg dishes like this are made with leftover vegetables from the fridge so nothing goes to waste. It tastes great both hot and cold, so you can pack it in a lunchbox for work.
This frittata has the soul of Mexican home cooking: it’s based on simple ingredients like potatoes, peppers and eggs, but thanks to chili, cumin and coriander it tastes completely different from a classic European egg bake. It’s a “clean out the fridge” dish – it happily takes on various leftover vegetables, is filling and reheats well. The cheese on top forms a golden, slightly stretchy crust that contrasts with the soft, vegetable-filled center.
Chef's tips
Cut the potatoes into really small cubes – if they’re too large, they won’t soften enough before baking and the frittata will be hard in the middle. After sautéing the vegetables, taste and season them boldly, because the eggs and milk will gently “dilute” the flavor of the spices; it’s better for the vegetable mixture to be slightly too intense than bland. Don’t blend the eggs for too long with a blender – a quick whisk with a fork is enough; if the mixture is too aerated, it can puff up a lot and then collapse.
How to serve
Serve the frittata cut into wedges with a simple tomato and red onion salad or with slices of avocado drizzled with lime juice – that turns it into a complete meal for a weekend breakfast or a lazy dinner. It also tastes great cold, so you can pack a piece into a lunchbox for work or for a longer train journey. To drink, black coffee is perfect for breakfast, or lightly sparkling lime water if you’re eating it later in the day.
Ingredients
- eggs - 6 piece
- potatoes peeled, cut into small cubes - 400 g
- red bell pepper diced - 1 piece
- green bell pepper diced - 1 piece
- onion finely diced - 1 piece
- fresh chili pepper seeded, finely chopped; optional - 1 piece
- yellow cheese coarsely grated - 80 g
- milk or 12% cream - 60 ml
- vegetable oil for frying the vegetables - 2 tablespoon
- salt or to taste - 0.75 teaspoon
- ground black pepper - 0.25 teaspoon
- ground cumin for a Mexican aroma - 0.5 teaspoon
- fresh coriander chopped, for serving - 0.25 bunch
Preparation
- Preheat the oven to 190°C (top and bottom heat). Prepare an ovenproof dish or an oven-safe frying pan about 24 cm in diameter and lightly grease it with oil.
- Peel the potatoes, cut into small cubes and cover with cold water for a few minutes to rinse off excess starch, then drain and pat dry with paper towels.
- Heat the oil in a large frying pan over medium heat. Add the potatoes and fry for 8–10 minutes, stirring often, until they start to brown lightly and are almost tender inside.
- Add the onion, red and green peppers and chopped chili to the potatoes. Fry for another 5–7 minutes, stirring, until the vegetables soften and the onion turns slightly translucent but not brown.
- Season the vegetables in the pan with salt, pepper and cumin, mix well and turn off the heat.
- In a large bowl crack the eggs, add the milk and half of the grated cheese. Beat with a fork or whisk for about 30–40 seconds until the mixture is uniform and slightly foamy. Taste and add a pinch of salt if needed.
- Transfer the sautéed vegetables to the ovenproof dish, spread them in an even layer, then pour over the egg mixture. Sprinkle the remaining grated cheese on top.
- Place the dish in the preheated oven and bake for 15–18 minutes, until the egg mixture is completely set. Check the center: it should be springy when gently pressed with a spoon, with no runny egg.
- After removing from the oven, let the frittata rest for 5 minutes so it cools slightly and is easier to slice. Sprinkle with fresh coriander and cut into triangles or squares.
Storage
Store cooled frittata in an airtight container in the fridge. Reheat individual pieces in a dry pan or microwave, or eat them cold straight from the lunchbox.
