Reid's Favorite Green Chili Potato Frittata

Elevate your breakfast or brunch game with Reid's Favorite Green Chili Potato Frittata—an irresistible fusion of bold Southwestern flavors and hearty comfort food. This easy, oven-baked dish combines tender, golden-red potatoes, sweet sautéed onions, and the kick of zesty green chilies, perfectly enveloped in a fluffy, cheesy egg mixture. A hint of smoky paprika and fresh cilantro garnish adds a burst of color and flavor, making this frittata as visually appealing as it is delicious. Ideal for busy mornings, it comes together in just 45 minutes and is baked to golden perfection in a single skillet for easy cleanup. Perfect for feeding a crowd or meal-prepping for the week, this cheesy potato frittata is a satisfying, gluten-free choice that’s guaranteed to please.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 large eggs
• 0.25 cup milk
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 medium red potatoes
• 1 4-ounce can canned diced green chilies
• 2 cloves garlic
• 0.5 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a medium bowl, whisk together the eggs, milk, shredded cheddar cheese, salt, and black pepper. Set aside.

Step 3

Wash the red potatoes thoroughly and dice them into small, bite-sized cubes. Dice the yellow onion finely, and mince the garlic.

Step 4

Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced potatoes and cook for about 8-10 minutes, stirring occasionally, until lightly browned and tender.

Step 5

Add the diced onion to the skillet and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic, paprika, and green chilies (including their liquid). Cook for another 1-2 minutes until fragrant.

Step 6

Spread the potato-and-onion mixture evenly across the skillet. Pour the egg mixture over it, spreading the eggs evenly. Let the frittata cook undisturbed on the stovetop for 2-3 minutes, allowing the edges to set.

Step 7

Carefully transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is fully set in the center and slightly puffed up.

Step 8

Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing. Garnish with chopped cilantro if desired, and serve warm.

Nutrition Facts

Serving size	(1358.7g)

Amount per serving	% Daily Value*
Calories	1782.9

Total Fat 104.8g	0%
Saturated Fat 42.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1614.6mg	0%
Sodium 4166.6mg	0%
Total Carbohydrate 121.5g	0%
Dietary Fiber 14.4g	0%
Total Sugars 19.6g
Protein 93.9g	0%

Vitamin D 354.8IU	0%
Calcium 1237.2mg	0%
Iron 12.8mg	0%
Potassium 3143.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.3%

Protein: 20.8%

Carbs: 26.9%