Frittata Goes to Mexico

Name: Frittata Goes to Mexico
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: North America, Southwest
Ingredients: 1/2 pound Yukon Gold potatoes, cubed (about 2 cups); 1 tablespoon olive oil; 1/2 teaspoon garlic salt; 4 large eggs; 2 tablespoons half-and-half cream; 1/4 cup spreadable spicy jalapeno cream cheese, softened; 1/2 teaspoon ground cumin; 1/2 cup shredded Mexican cheese blend; 1/2 cup cherry tomatoes, quartered; 2 tablespoons minced fresh cilantro; 1 tablespoon minced seeded jalapeno pepper; Thinly sliced jalapeno pepper

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 20 min. Cook: 15 min.

By Taste Of Home Editorial Team

Recipe by Sharyn LaPointe Hill, Las Cruces, New Mexico

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Jan. 03, 2024

I love that I can multitask while I'm air-frying. These individual Mexico-inspired mini frittatas are fast, easy and loaded with flavor! Serve with fresh fruit salad and toasted English muffins. — Sharyn LaPointe Hill, Las Cruces, New Mexico

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Air Fryer Cook Times

In our testing, we find cook times vary dramatically between brands of air fryers. As a result, we give wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.

TEST KITCHEN APPROVED

Frittata Goes to Mexico

Contest Winner

1 Reviews Add your review

Yield:4 servings

Prep:20 min

Cook:15 min

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Ingredients

1/2 pound Yukon Gold potatoes, cubed (about 2 cups)
1 tablespoon olive oil
1/2 teaspoon garlic salt
4 large eggs
2 tablespoons half-and-half cream
1/4 cup spreadable spicy jalapeno cream cheese, softened
1/2 teaspoon ground cumin
1/2 cup shredded Mexican cheese blend
1/2 cup cherry tomatoes, quartered
2 tablespoons minced fresh cilantro
1 tablespoon minced seeded jalapeno pepper
Thinly sliced jalapeno pepper

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Directions

1
Preheat air fryer to 400°. Place potatoes, oil and garlic salt in a large bowl; toss to coat. Place potatoes on tray in air-fryer basket. Cook until tender and lightly browned, 14-16 minutes, shaking basket occasionally to redistribute.

2
In another bowl, whisk eggs, half-and-half, cream cheese and cumin until blended. Stir in shredded cheese, tomatoes, cilantro and minced jalapeno. Divide potatoes among 4 greased 8-oz. ramekins. Pour egg mixture over top; cover with foil. Place ramekins in air-fryer basket. Cook for 12 minutes. Remove foil and cook until set and a knife inserted in center comes out clean, about 3 minutes longer. Let stand 5 minutes before serving. Top with jalapeno slices.