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🍽️ Tortilla Frittata with Fresh Mexican Salsa

850 kcal · 30 min · 4 servings

Ingredients

• 700 g ripe tomatoes
• 3 garlic cloves
• 2 red chili peppers
• 2 tbsp olive oil
• 3 tbsp tomato paste
• 150 ml vegetable broth
• salt
• pepper (from a mill)
• dark balsamic vinegar (to taste)
• 700 g waxy potatoes
• 250 g corn (can)
• 1 bunch chives
• 2 yellow bell peppers
• 10 eggs
• 150 ml milk
• 2 tbsp vegetable oil
• 200 g tortilla chips
• fat (for the molds)

Instructions

1. 1. Pour boiling water over the tomatoes.
2. 2. Remove the tomatoes immediately and cool them under cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Cut the tomatoes into quarters.
5. 5. Remove the seeds from the tomato quarters.
6. 6. Dice the tomato flesh into small cubes.
7. 7. Peel the garlic clove.
8. 8. Finely chop the garlic.
9. 9. Wash the chilies.
10. 10. Cut the chilies in half lengthwise.
11. 11. Remove the seeds from the chilies.
12. 12. Finely chop the chilies.
13. 13. Heat the oil in a pot.
14. 14. Sauté the garlic and chilies in the hot oil.
15. 15. Add the diced tomatoes to the pot.
16. 16. Stir in the tomato paste.
17. 17. Deglaze the mixture with the broth.
18. 18. Season the salsa with salt and pepper.
19. 19. Simmer the salsa over medium heat for ten minutes.
20. 20. Adjust the flavor of the salsa with vinegar.
21. 21. Preheat the oven to 180 degrees Celsius with top and bottom heat.
22. 22. Peel the potatoes.
23. 23. Wash the potatoes.
24. 24. Slice the potatoes into thin rounds.
25. 25. Drain the corn well in a sieve.
26. 26. Rinse the chives briefly.
27. 27. Cut the chives into small rings.
28. 28. Wash the bell peppers.
29. 29. Cut the bell peppers in half.
30. 30. Remove the seeds from the bell peppers.
31. 31. Dice the bell peppers into small cubes.
32. 32. Whisk the eggs with the milk.
33. 33. Fold the chive rings into the egg milk.
34. 34. Season the egg milk with salt and pepper.
35. 35. Fry the potato slices briefly in a hot pan with oil.
36. 36. Layer the fried potato slices alternately with tortillas, diced peppers, corn, and some salsa into four greased ovenproof molds.
37. 37. Pour the egg milk over the layers in the molds.
38. 38. Bake the frittatas in the preheated oven for twenty to twenty-five minutes until golden brown.
39. 39. Remove the frittatas from the oven.
40. 40. Serve the frittatas with the remaining salsa.

Nutrition per serving

• kcal: 850
• Protein: 30 g · Fett/Fat: 44 g · Carbs: 83 g