Green Chile and Potato Frittata

WHY THIS RECIPE WORKS? This south-of-the-border take on frittata combines light, fluffy eggs with spicy poblano chiles and tender Yukon Gold potatoes for a hearty, Mexican-inspired breakfast. To ensure that every element was perfectly cooked at the same time, we jump-started the cooking of the potatoes in the microwave. As the potatoes parcooked, we sautéed onions and poblano peppers to soften them and mellow their flavors. Garlic, oregano, cumin, and chipotle provided subtle background flavors; we found that the best way to guarantee even distribution of the spices was to mix them into the vegetables. After stirring some chopped cilantro into our beaten eggs for freshness and color, we poured them into the pan with the spiced vegetables. We stirred the eggs as they scrambled to ensure that they cooked evenly, but cooked them only partially so that we could broil the frittata to crisp the top. Before sliding the skillet under the broiler, we scattered cheese evenly over the top; cubing the cheese (rather than shredding it) created cheesy pockets in the finished frittata. We took the pan out of the oven when the eggs in the center were still slightly underdone, allowing the gentle residual heat to finish the cooking. You will need a 10-inch ovensafe nonstick skillet for this recipe. Because broilers vary in intensity, watch the frittata carefully as it cooks.

SERVES: 6

INGREDIENTS:

• 1 pound Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
• 2 tablespoons extra-virgin olive oil
• Salt and pepper
• 12 large eggs
• 3 tablespoons half-and-half
• 3 tablespoons chopped fresh cilantro
• 2 poblano chiles, stemmed, seeded, and cut into ½-inch pieces
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 2 teaspoons minced fresh oregano or ½ teaspoon dried
• 2 teaspoons minced canned chipotle chile in adobo sauce
• ½ teaspoon ground cumin
• 4 ounces Monterey Jack cheese, cut into ¼-inch pieces (1 cup)

INSTRUCTIONS:

1. Adjust oven rack 6 inches from broiler element and heat broiler. Toss potatoes, 1 tablespoon oil, and ¼ teaspoon salt together in a bowl. Cover and microwave until potatoes are translucent around the edges, 5 to 7 minutes, stirring halfway through microwaving.
2. Meanwhile, beat eggs, half-and-half, cilantro, ¾ teaspoon salt, and ½ teaspoon pepper together with a fork in a bowl until thoroughly combined; do not overbeat.
3. Heat the remaining 1 tablespoon oil in a 10-inch ovensafe nonstick skillet over medium heat until shimmering. Add poblanos and onion and cook until softened, about 8 minutes. Stir in the hot potatoes, then stir in garlic, oregano, chipotle, and cumin and cook until fragrant, about 30 seconds.
4. Add the egg mixture and, using a heat-resistant rubber spatula, constantly and firmly scrape along the bottom and sides of the skillet until large curds form and the spatula leaves a trail on the bottom of the skillet, but the eggs are still very wet, about 3 minutes. Shake the skillet to distribute the eggs evenly. Sprinkle with Monterey Jack cheese and gently press it into the eggs with the spatula.
5. Broil until the frittata has risen and the surface is puffed and spotty brown, 2 to 3 minutes. When cut into with a paring knife, the eggs should be slightly wet and runny. Remove the skillet from the oven and let the frittata rest for 5 minutes. Using oven mitts (skillet handle will be hot), run a spatula around the skillet edge to loosen the frittata, then carefully slide it out onto a serving plate. Serve warm or at room temperature.