Mexican Frittata Recipe
Spanish-style omelet with poblano pepper, scallion, tomato, spinach, jack cheese, avocado crema, piquillos, side yucca fries
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Ingredients
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Frittata
Avocado Crema
Piquillos
Yucca Fries
Method
Frittata
- 1
Prepare the Vegetables
Preheat your oven to 350°F (175°C). Dice the poblano pepper, scallions, and tomato. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced poblano and scallions, cooking until softened, about 3-4 minutes.
- 2
Cook the Spinach
Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Season with salt and black pepper.
- 3
- 4
Avocado Crema
- 5
Make the Crema
While the frittata is baking, prepare the avocado crema. In a blender, combine the ripe avocado, lime juice, sour cream, and salt. Blend until smooth and creamy.
Piquillos
- 6
Prepare the Piquillos
Drain the jarred piquillo peppers and set aside for serving.
Yucca Fries
- 7
Prepare the Yucca
Peel the yucca root and cut it into fry-sized pieces. In a pot, bring salted water to a boil and add the yucca. Cook until tender, about 20-25 minutes. Drain and let cool.
- 8
Fry the Yucca
Heat 4 tablespoons of olive oil in a frying pan over medium heat. Fry the yucca pieces until golden and crispy, about 5-7 minutes. Season with salt and black pepper.