It’s no secret that I love eggs and potatoes for breakfast or lunch. Some days, I’ll make hash browns and scrambled eggs, but frittata’s are definitely a go-to dish for me. I can skip the mess of shredding the potatoes and just chop them into cubes, like I did for this dish. Plus, frittata’s are a great way to make two meals out of just one day’s work. This could technically serve 6 people, but it’s usually just four servings for us. We had it for lunch today, served with some sauteed mixed veggies. Yum!
I love the flavor of sour cream paired with eggs. It gives the eggs a nice tangy flavor, and of course, goes really well with potatoes. I also like using cottage cheese in my frittatas, and I think that would probably work equally well in this dish.
Peppers also pair really well with eggs, and the onions and garlic add some tasty flavor to the frittata. I had some cilantro on hand that I had purchased for a different recipe, so I threw some of that in as well. Eggs are a great way to use up some of those fresh herbs in your fridge.
Cofession: When I buy a big bunch of cilantro, it usually ends up going bad before I can use it all up. I try to only buy the little plastic packs of it because of this, but sometimes it doesn’t look good, or the store only has bunches of it.
This Potato Onion and Jalapeno Frittata makes a great meal for breakfast, brunch or even lunch. It reheats really well, so you could make it the day before you plan to serve it or have leftovers.
- 1 tbsp ghee or olive oil
- 3 small/med. russett potatoes , peeled and diced into 1/2 inch cubes (about 2 cups)
- 1/2 medium white onion , diced
- 2 garlic cloves , minced
- 1 medium jalapeno , halved, seeded if desired, and minced
- 8 large eggs , lightly beaten
- 1/2 cup of sour cream
- 1 tsp sea salt or salt to taste
- black pepper to taste
- Optional garnishes:
- extra cilantro
Preheat oven to 375 degrees F.
Heat 1 tbsp of oil in a 10 inch oven-proof skillet over medium heat. Add the potatoes and onions to the skillet and cook, stirring occasionally until softened, about 5-6 minutes. Add the garlic and jalapeno and cook for another minute. Season with a little salt and pepper. Remove from heat.
In a large bowl or 4-cup measuring cup, whisk the eggs, sour cream, sea salt and pepper together.
Pour the mixture into the skillet and stir to combine. Place back onto heat and let cook until you can see that the edges have set. Place the skillet into the oven and cook for 15 minutes, or until the eggs have just set.
Remove from the oven, let it cool for about 5 minutes, then cut and serve warm.