Wednesday, May 9, 2012
Pico de Gallo Frittata
I came across a similar recipe on Pintrest that sounded intriguing, but as always, many of the ingredients are not to be found in Costa Rica. The original recipe called for pre-packaged Pico de Gallo and frozen diced hash brown potatoes. Both of which are items unheard of in Costa Rica. Ro-Tel diced tomatoes and peppers is part of my substitution, because I can get this here, even if it's not the Ro-Tel brand.
2 tablespoon vegetable oil
2 cups finely diced potatoes (about 2 medium size)
½ cup fresh Pico de Gallo (see easy recipe here)
½ can Ro-Tel diced tomato & peppers (regular flavor - 10 ounce can)
½ cup finely shredded Monterrey Jack cheese or other mild white cheese
½ cup finely shredded Cheddar cheese
½ cup diced ham or pre-cooked bacon (optional)
Soak the potatoes in cold water for a few minutes while preparing the Pico de Gallo. Rinse the potatoes well and pat dry on paper towels.
Heat the oven to 350 degrees F. Heat the oil in a 10-inch oven-safe nonstick skillet over medium heat. Add the potatoes and cook for about 5-7 minutes, until they are starting to get soft.
Beat the eggs, Pico de Gallo, Ro-Tel diced tomatoes and peppers, and cheese in a medium bowl with a fork or whisk. Pour the egg mixture over the potatoes and cook for 3 minutes or until the eggs are beginning to set.
Place the skillet in the oven and bake for 20-30 minutes (depending on the size of the eggs) or until the eggs are set. Cut the frittata into 6 wedges and serve.
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the inc...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...
This past month we spent a week in Texas visiting friends and family. The friends we stayed with offered us some of the new Flour & Co...
Every now and then I miss some of the great Tex-Mex food we enjoyed in Houston. Finding canned enchilada sauce here in Costa Rica has p...