Southwest Potato Frittata
Tomatoes, potatoes and cheese make this stove-top frittata a standout
PAM® Original No-Stick Cooking Spray
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2-1/2 cups frozen O'Brien potatoes with onions and peppers
1 tablespoon Pure Wesson® Vegetable Oil
1 carton (16 oz each) Egg Beaters® Original
1/2 cup shredded reduced fat Colby Jack cheese
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Serving Size: 4 servings (1 wedge each)
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add undrained tomatoes and potatoes. Cook 6 to 8 minutes or until potatoes are tender and liquid has evaporated, stirring occasionally. Remove from skillet.
- Add oil to skillet; reduce heat to medium-low. Pour Egg Beaters into skillet; cook 30 seconds. Spoon potato mixture evenly over Egg Beaters. Cook 7 minutes or until set, running flexible spatula around edge of skillet to keep frittata loosened.
- Sprinkle with cheese. Cut into 4 wedges to serve.
Use Ro*Tel® Mild Diced Tomatoes & Green Chilies for a milder flavor, if desired.
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i liked this recipe! I cut the recipe in half because I was making it for two and didnt want leftovers. I added some extra green chiles that I had left from another recipe and also seasoned my potato/Rotel miixture with some ground pepper and season salt. It turned out great! Mine was spicier, Im sure. I also used mexican blend cheese instead of the colby. Be careful not to add too much cheese like I did, because it doesn't need much.
Jul 23, 2011
This was a really easy recipe to make. It turns out well each time I make it. I can substitute different ingredients and easily make variations on it.
Jul 15, 2011
We love frittatas in our house and this was quick and easy to make. That being said I wouldn't use the frozen potatoes again. We weren't fond of the texture. I'd rather use fresh potatoes or simply replace them with a different assortment of veggies, like red and green bell peppers to keep with the southwestern flavor of the dish. The big plus for this dish, in my opinion, is the fact that it is a one pan meal. Always makes for easy clean up. I'd definitely make this again. Traditionally my frittatas are "refrigerator clean out" nights, so making one with specific ingredients was a bit of switch. I served this for a Sunday brunch and topped it off with a small spoonful of sour cream and some chives just for plating.
Mar 28, 2011
I enjoyed this recipe because it was easy to make and tasted good. However, it didn't "WOW" me. I appreciate that it is a "healthier" recipe but the Egg Beaters weren't quite eggy-tasting enough for me. But, that being said, both my husband and I did like it and agreed that it's a really yummy comfort-food type dish. I also loved that it can be made all in one skillet, making clean-up ever-so-easy! The Ro*Tel and the O'Brien potatoes really make a great taste combo as well.
One other thing to note: It took me longer than 7 minutes for my frittata to set. I'd say it took more like15 for me. I watched it very carefully so that it would not over-cook; I don't know if my burner temp is just lower than most or what. But, even though it took me longer to cook, it still tasted very good!
Mar 17, 2011
I hunted and hunted for these Potatoes O'Brien and couldn't find them anywhere so I substituted with the ones from Trader Joes, and I am sure that made a big difference in the over all dish. The TJ potatoes were too big and the egg mixture seemed to get lost. Even so, my husband, mom and son liked it saying it would be a great brunch dish. I had made it as a side for dinner. I used a cast iron skillet and next time I'd use a non stick pan instead. The cast iron got too hot, cooking the bottom and sides before the inside was done forcing me to choose between runny on the inside and perfect on the sides or done on the inside and overcooked everywhere else, which I chose. Overall, I'll make it again with my noted changes. Now.. to find the proper frozen potatoes!
Mar 15, 2011
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