Frittata with Cilantro Chili Sauce

Cilantro Chile Sauce

2 large cloves garlic
1/2 cup extra virgin olive oil
2 tablespoons lemon juice, freshly squeezed
1 small bunch cilantro
1 green (serrano) chile, seeds removed
2 pinches ground cumin
a couple pinches of salt

6 large eggs
1 tablespoon olive oil
1 small red onion, chopped
3 small potatoes, very thinly sliced
1/2 cup golden zucchini -1/2-inch pieces
1/4 cup feta cheese, crumbled
couple pinches of salt

Preheat your oven to 450F degrees. Make the cilantro chile sauce by pureeing the garlic, olive oil, lemon juice, cilantro, chile, cumin, and salt until very smooth. Taste and add more salt if needed. Set aside.

In a medium bowl whisk the eggs with a small pinch of salt. Set aside. In a (small) 8 1/2-inch ovenproof nonstick skillet over medium-high heat add the olive oil, onion, and another pinch of salt. Saute, stirring constantly, until the onion starts to brown, 5 – 7 minutes. Add the potatoes and zucchini, cover, and cook for another 3 minutes or so. Slide everything out of the skillet onto a plate and set aside.

Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low heat for about 5 minutes or until the eggs are just set and there isn’t a lot of liquid running around the pan. Drizzle the eggs with a few tablespoons of the cilantro chile sauce, now sprinkle the potato onion mixture over the top.

Place the skillet in the oven and bake for about 9 minutes, or until well set and puffy. Add a crumble of feta cheese across the top of the frittata in the final 2 minutes of baking. Remove from oven, cut into wedges and serve.

Keep the Cilantro Chile Sauce in a tightly sealed container in the fridge for weeks and use on some of your other favorite dished.

Cilantro Chili Sauce

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