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Ingredients
3 gold potatoes
1-2 jalapeños depending on how spicy you’d like it
1 shallot
5 eggs
Fresh cilantro leaves
Crumbled cotija cheese, to taste
Salt and pepper
Vegetable oil
Instructions
Prep Your Ingredients: Dice the potatoes into small cubes (I keep the skin on). Deseed the jalapeños and finely chop. Slice the shallots into rings. Add the eggs to a bowl and whisk until creamy and season with salt and pepper.
For me, the most important part of the frittata is crispy, browned potatoes. Make sure you get the oil in your skillet nice and hot. Once the potatoes are added, season with salt and pepper. Most importantly: let them chill and do their thing! The more you move them around and flip them, the more they will break and they will end up kind of mushy and not crispy. It usually takes around 10-15 minutes to get the potatoes nice and brown and crispy. If you’re using a cast iron skillet, make sure the skillet is properly seasoned, otherwise, your frittata will stick (not a huge deal, but it’s nice to be able to cut it right out of the pan or to flip it directly on to a plate).
Add the shallots and jalapeños to the potatoes and let them cook for a few minutes, until softened.
Arrange all the ingredients in the skillet in an even layer and reduce the heat. Pour the egg mixture over the potatoes and gently move the pan around a bit to make sure the eggs are distributed evenly in the pan. Top with cilantro leaves and crumbled cheese. Cover for 10-15 minutes. The frittata is ready once the eggs are set.
Plate it up: Cut the frittata into quarters. Serve with your favorite hot sauce and additional crumbled cheese. Enjoy!