Vegetarian Recipe: Potato Frittata with Avocado and Three-Chile Salsa

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Selma Morrow, author of The William Sonoma Collection: Potato, first shared this recipe for Potato Frittata with Avocado and Three-Chile Salsa on May 31, 2003.

Potato Frittata with Avocado and Three-Chile Salsa by Selma Morrow (adapted from her book, The William Sonoma Collection: Potato)

Serves 4

1 cup chopped red onion

1/3 cup chopped seeded poblano chile

1/3 cup chopped seeded Anaheim chile

1 Tablespoon minced jalapeno chile with seeds

2 large plum tomatoes, seeded and chopped

1 avocado pitted, peeled, diced

3 Tablespoons chopped fresh cilantro

4 tsp fresh lime juice

Kosher salt

4 Tablespoons olive oil

3 red potatoes, halved and cut crosswise into slices

6 large eggs

Lime wedges for garnish

In a bowl, combine red onion and Anaheim, poblano and jalapeno chiles. Toss to mix. Transfer 1/2 cup of chile mixture to another bowl and stir in tomatoes, avocado, cilantro and lime juice. Toss together to make salsa. Season to taste with kosher salt. Cover and refrigerate.

In a frying pan, add 1 tablespoon olive oil and heat over medium. Add the remaining chile mixture to pan and saut- until chiles begin to soften, about 7 minutes. Transfer to a large bowl. Add 2 more tablespoons olive oil to same pan. Add potatoes and 1/4 tsp kosher salt and stir to blend. Cover and reduce heat to medium-low. Cook, stirring occasionally, until potatoes are tender, about 10 minutes (some potatoes may brown.) Add potatoes to bowl with chile mixture and let cool to lukewarm.

In a small bowl, beat the eggs with 1/2 tsp kosher salt to blend. Stir eggs into potato mixture. To same frying pan, add remaining 1 tablespoon olive oil and heat over medium-high. Add egg-potato mixture to pan. Cook, running the spatula around edge of pan occasionally to loosen frittata until sides are set, about 6 minutes. Cover and cook until center of frittata is set, about 9 minutes longer. Run spatula around edge and under center of frittata to loosen. Slide frittata onto plate and invert a serving platter on top. Holding plate and platter together, invert them and lift off plate. Garnish with lime wedges. Cut frittata into wedges and serve with salsa.