I love a frittata and I love potatoes. I had never made them together, however. But this was a really good combo and the whole family enjoyed it. I made this one dairy-free for Whole30, it was loaded with veggies, salsa, and more veggies. Simple to prepare, throw it in the oven, and we had a great dinner, served with thin cut trip-tip steaks rubbed in espresso. We had it for dinner, but we ate leftovers for breakfast the next day and in my opinion the leftovers tasted best. I am a huge fan of things sitting for a day and flavor emanating overnight for more explosive taste the next day. In the case of this frittata, it worked!
Layered Potato Frittata (Whole 30 Friendly)
Author: Kindra A. Pigott-Franzen, bonappetitpaleo.com
Recipe type: Egg Recipe, Breakfast, Dinner Serves: 8
5 small red potatoes, sliced thinly
½ c chopped cilantro
½ c salsa
10 Burroughs Family Farms organic, pastured eggs
½ c cashew milk
1 tsp Flavor God Dynamite seasoning, or slightly less cayenne
Layer potatoes in baking dish.
In a medium bowl, whisk eggs, add in remaining ingredients and mix together.
Pour over layered potatoes.
Bake on 375F for 45 minutes for perfectly cooked potatoes with done eggs.