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Wednesday, May 9, 2012

Pico de Gallo Frittata

A Frittata is defined as an Italian style open-faced omelet with other ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling. This frittata recipe puts a Tex-Mex spin on the traditional Italian Omelet.

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)
8 eggs
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.

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