Recipe: Frittata with Roasted Green Chiles, Summer Squash and Potatoes
Another in the eggs for dinner series. Here’s seasonal frittata using mildly spicy Poblano chiles and the last of the summer squash. This one is particularly great for make-ahead or picnic or party food. Just cut into smaller squares for finger food.
It’s also great for brunch. The mildly spiced chiles are a nice match for iced teas and agua frescas. As with other frittatas, don’t wait until you have eight people to feed to make this. It keeps for 3-4 days refrigerated and the leftovers are good cold or warm and are easy to brown bag for lunch or breakfast.
Frittata with Roasted Green Chiles, Summer Squash and Potatoes
3 Poblano chiles, roasted whole on the stovetop or under the broiler until charred and wrinkled on all sides
3 medium waxy potatoes, boiled whole in salted water for about 15 minutes or until tender
2 tablespoons butter or olive oil
1 medium yellow onion, chopped
2-3 garlic cloves, finely chopped
2 medium zucchini, halved lengthwise and thinly sliced
3 green onions, white and green parts, sliced thinly on the diagonal
1 dozen eggs, lightly beaten
2-3 tablespoons chopped fresh parsley
1/2 pound crumbled queso fresco or feta
1 1/2 teaspoons kosher salt
1/2 teaspoon ground pepper
Once the chilies are cool, peel, seed and cut them into thin one-inch long strips. Set aside. Slip the skins off the potatoes and slice them thinly with a thin, sharp knife. Set aside.
Preheat the oven to 350° F. Heat the butter or olive oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, about five minutes. Add the zucchini, green onions and 1/2 teaspoon salt. Cook, stirring, until soft, about eight minutes. Set aside to cool slightly.
After the vegetables cool, put them in a large bowl with the beaten eggs, potatoes, chiles, parsley, cheese and salt and pepper.
Pour the mixture into a lightly oiled three-quart baking dish, and bake for 25-30 minutes until the eggs are firm.