Bacon, Poblano and Potato Frittata
OUT WEST: Food & Lifestyle www.outwestlifestyle.comBacon, Poblano and Potato Frittata layers thinly sliced gold potatoes, roasted poblano strips, bacon pieces and Monterrey Jack cheese with fluffy eggs.
Servings: 6
Ingredients
- 6 strips bacon cooked
- 1 poblano pepper roasted, cut in strips
- 6 cups gold potatoes thinly sliced
- 1/4 cup olive oil
- 1/2 yellow onion cut in half, then sliced
- 6 large eggs
- 1/4 cup heavy cream
- 1 cup Monterrey Jack cheese grated
- salt and pepper
Instructions
- Cook bacon strips in large pan over medium high heat until browned. Remove, drain on paper towel and cut in large pieces.
- Broil poblano pepper until charred. Remove and place in a covered pan for a few minutes. Remove from pan, peel off skin, remove stem and seeds, cut into strips.
- Set oven to 350 degrees.
- Heat olive oil in large pan over medium high heat. Sauté onions until softened. Remove and set aside. Add thinly sliced potato. Cover and cook until potatoes are fork tender.
- Whisk together eggs, heavy cream, salt and pepper. Add cheese, roasted poblano, bacon and sautéed onion. Pour over potatoes.
- Bake at 350 degrees for about 30 minutes or until just browned and cooked through. Serve with sour cream, cilantro and chipotle Tabasco, if desired.