11 Feb 2007 01:54 pm

Potato Frittata with Chili and Cheese

1 medium red or white potato, boiled & cubed (skins removed if desired)
1-1/4 cup leftover chili (preferably homemade)
1/4 cup freshly grated cheddar cheese
3 eggs
olive oil
salt & pepper

Mix the eggs briefly in a small bowl with pinches of salt and pepper. Set aside. Heat the chili until bubbling in small saucepan or in the microwave.

In an 8 inch skillet that can go under the broiler, heat a tablespoon of olive oil over medium heat until the oil shimmers and is fragrant. Add potatoes and sprinkle with salt and pepper. Cook approximately 15 minutes until potatoes are crisped and browned, tossing potatoes in skillet to brown all sides.

Add egg to skillet, shaking pan to allow egg to flow throughout and to ensure all potatoes are coated. Reduce heat slightly. As bottom of egg begins to set, run a heatproof spatula around the edges, lifting slightly to allow some of the uncooked egg to flow underneath, but leaving plenty of uncooked egg on top. Spoon the hot chili on top and press gently into the uncooked egg. Cook for a few minutes longer until egg is set. Sprinkle with cheese, and run briefly under the broiler until cheese is melted.

Allow frittata to rest for 1 minute, then slide carefully out onto a cutting board or serving platter. Cut into wedges. Serve with a mesclun salad and slices of fresh avocado.

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