Crispy Potato Frittata with Poblano Sauce

We love easy, delicious meals that are ready in no time and where we can use all those ingredients that need to be used in the fridge. This is one of those recipes. Minimal effort and easy to gather ingredients that deliver a delicious lunch or dinner. The poblano dollops add beautifully intense pockets of extra flavour! We highly recommend it!


Poblano Sauce

-1 cup poblano peppers (about three peppers)

-1  garlic clove

-¼ onion

-¼ cup coriander

-1 tbsp olive oil

-2 tbsp Salsa Verde (optional for more flavour and spiciness)

-salt and pepper to taste

1 Remove the stem and seeds from the poblanos, roughly chop them and add them to a blender.

2 Blend the poblanos with garlic, onion, coriander, and olive oil. Add salt and pepper to taste. The sauce must be thick and rich. Reserve.


Crispy Potato Frittata

-2 medium potatoes *

-½ tbsp butter

-olive oil

-salt and pepper to taste

-6 eggs

-2 cups of mixed veggies. We used cherry tomatoes,  diced courgette and scallions

-100g cheddar cheese, shredded

- ½ cup heavy cream

-salt and pepper to taste

-poblano sauce

1 Thinly slice the potatoes. You will need enough potato slices to cover the bottom of your oven-safe pan. We are working with a 26cm pan.

2 Add a drizzle of olive oil and the butter to the pan and bring up the heat to medium. Once the butter starts to melt, layer the potatoes until all the surface is covered, you can go up on the sides too. This will be the crust. Sprinkle the potatoes with salt and pepper to taste and cook with the lid on for 10 to 15 minutes.

3 Set the oven to 180C

4 In a bowl, whisk the eggs, cream, cheddar, salt and pepper until everything is combined. 

5 Once the potatoes are fork-tender and are starting to brown, remove from the heat. Add the egg mixture and sprinkle on top the mixed veggies. Finally, add dollops of poblano sauce.

6 Place the frittata in the oven and cook for 15 to 20 minutes. The top must be nicely golden-brown and no liquid should come up if you wiggle it. 

7 Let the frittata sit for at least 10 minutes before serving.


  • The number of potatoes needed will be according to the size of your pan. You can use any type of potatoes you have at hand too. 
  • The mixed veggies are totally up to you! This is the perfect dish that you can make to use all those forgotten veggies in the fridge! Mushrooms, onions, peppers, and corn can be used!
  • We used cheddar cheese but you can substitute it for your favourite cheese too. 
  • The poblano sauce is a simple but effective extra flavour kick to this frittata. Mexican twist at its best!


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