Southwest Potato Frittata

This frittata is packed with Southwestern flavors: corn kernels, mild green chiles, sliced black olives, pimentos, green onions, and cilantro all bound together with eight eggs and layered over golden potato slices. It’s a complete meal in one skillet.

The potato prep is smart. Microwaving the sliced potatoes for five minutes before they hit the skillet par-cooks them so they only need a quick sauté to turn golden. Without that head start, you’d be waiting 20 minutes for raw potato slices to cook through in a skillet, and the eggs would be long overcooked by then.

Once the potatoes are golden, the egg mixture gets poured right over them. Cover and cook over medium heat for about ten minutes. The lid traps steam, which cooks the top of the frittata from above while the bottom sets from the stovetop heat. You’ll know it’s ready for the broiler when the eggs are almost set but the very top is still slightly wet.

The broiler finishes the job in one to three minutes. The Parmesan melts and browns, and that last bit of runny egg on top firms up. Watch it closely. The line between perfectly set and rubbery is about 30 seconds under a broiler.

Kitchen Tips

• Wrap the skillet handle in a double layer of foil before broiling. Most nonstick handles aren’t rated for broiler heat and will melt or crack.
• Use a nonstick skillet. Frittatas stick to stainless steel and you’ll destroy the egg when you try to cut and serve it.
• Don’t stir the eggs once they’re poured over the potatoes. The point of a frittata is flat, layered cooking, not scrambled eggs.
• Let it rest 2 to 3 minutes after broiling before cutting into wedges. The residual heat finishes setting the center.

Variations

• Add cooked chorizo or crumbled Mexican-style queso fresco for a heartier, more traditional Southwestern take.
• Swap the canned corn for fresh roasted corn kernels when in season for a sweeter, smokier flavor.
• Serve topped with salsa, sour cream, and sliced avocado for a brunch presentation.