Mexico | Mexican Frittata
with tomato and avocado salad / Marcona almonds
Flavor this frittata with store-bought salsa and smoked paprika to give it a bold boost of flavor. If you've never tried Marcona almonds (a smaller, sweeter version of the California variety), we recommend seeking them out as crunchy side to snack on while you're cooking or enjoy alongside dinner.
Mexican Frittata with Sweet Potatoes:
- Potatoes, sweet - 1 lb , peeled and chopped
- Chives - 1 Tbsp , chopped
- Onions - 1/2 , chopped
- Eggs - 8
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Paprika, smoked - 1/2 tsp
- Salsa, any type, plus extra for serving - 1/4 cup
- Marcona almonds (opt) - 1/4 cup
Tomato and Avocado Salad:
- Shallots - 1 bulb , chopped
- Tomatoes, medium - 1 , diced
- Avocados - 1 , chopped
- Vinegar, sherry (sub red or white wine vinegar) - 1 tsp
- Heat oven to 425F / 218C.
- Place sweet potatoes into a microwave-safe pan or bowl. Cover with wet paper towel and microwave on high until tender, 3 to 5 minutes.
- Heat 9” to 10” (22.5 to 25cm) skillet over medium heat (skillet size is based on 4 servings - you may need a smaller or larger skillet if you're customizing). Add cooking oil and then onions to heated oil. Saute until softened, ~3 minutes. Add sweet potatoes, smoked paprika and salsa and stir to combine. Season lightly with salt and pepper.
- Pour the egg mixture over the veggies. Stir until all ingredients are evenly distributed. Transfer to the oven and bake for 20 to 25 minutes, until a knife comes out clean.
- While frittata is baking, toss tomatoes and avocados with shallots and vinegar. Season with some salt and pepper
- Serve frittata warm out of the oven with extra salsa and chives on top. Enjoy Marcona almonds and salad on the side.