Mexican Frittata with Poblanos, Potatoes and Cheese

By cmschnettler

Ingredients

• Mexican Frittata with Poblanos, Potatoes and Feta
• 1/4 cup vegetable oil
• 1 cup chopped white onion
• 2 poblano chiles (about 11 ounces), charred, sweated, peeled, stemmed, seeded and cut into 1 x 1/2-inch strips
• 8 eggs
• 3 tablespoons milk
• 3/4 teaspoon coarse salt
• 1 pound red potatoes, peeled, diced, cooked in salted boiling water 5 minutes, drained
• 1 pinch ground allspice
• 3/4 cup shredded pepper jack cheese

Preparation

Step 1

Preheat broiler.
Heat oil in a 10- to 12-inch ovenproof skillet over medium heat until hot but not smoking. Add onion and cook, stirring occasionally, until soft and beginning to brown, 6 to 8 minutes. Add chiles and cook until they begin to brown lightly, about 3 minutes
Whisk eggs with milk and 1/2 teaspoon salt.
Add potatoes to onion mixture; stir in remaining 1/2 teaspoon salt, pepper and allspice. Cook, stirring occasionally, until potatoes are soft, 6 to 8 minutes
Pour egg mixture on top of potato mixture and stir gently as the eggs begin to cook along the edges and bottom of the pan, 2 to 3 minutes. Sprinkle cheese on top.
Place pan under the broiler and broil until frittata is puffed and lightly browned on top, 3 to 4 minutes. Remove from oven, cut into wedges and serve. Or let cool and serve room temperature.