Potato Onion and Jalapeno Frittata
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6
Ingredients
- 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:
- salsa
- extra cilantro
Instructions
- 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.