Recipe by: Lisa Prince
TATER MATER FRITTATA
Gail Fuller of Raleigh took first place at the 2013 NC State Fair NC Egg Association cooking contest with this creative twist on the frittata. Children and adults will love the tater tot crust
Servings: 12
Cook Time: Prep Time: 15 minutes; Total Time: 40 minutes
Meal Type: Entree
NC Ingredients: eggs
Ingredients
Potato Crust:
1/2
bag tater tots, thawed
Frittata:
6
EGGS
1
tablespoon oil
1
small onion - chopped
1/4
cup pepper – chopped
1
10 oz. can rotel tomatoes and chilies (original)
3/4
cup shredded Mexican blend cheese
1/4
tsp. cumin
1/2
pickled jalapeno pepper – finely chopped
1/2
cup cream
1/2
can green chilies, chopped
Salt and Pepper
1
tablespoon chopped cilantro or parsley
1
large tomato – thinly sliced
Directions
To make potato crust:
- Thaw tater tots and heat waffle iron.
- Spread tater tots to completely cover waffle iron. Close lid and cook for 5 minutes until crust is crispy and brown. Set aside.
To make frittata:
- Sauté onion and pepper in oil just until soft.
- Beat the eggs vigorously and add the sautéed vegetables, rotel tomatoes and chilies, cheese, cumin, jalapeno pepper and cream. Salt and pepper to taste.
- Place potato crust in frying pan and pour egg mixture over crust.
- Arrange slices of tomato evenly on top of frittata and sprinkle with chopped cilantro or parsley.
- Cook 2 minutes on stovetop on medium heat until edges are set.
- Transfer skillet to oven and bake at 375 degrees for 20-25 minutes or until a knife inserted into the center comes out clean.
- Let cool before cutting into wedges and serving.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.