Emily Schaefer grew up on a small island off the coast of Maine with Acadia National Park as her backyard, where she gained a respect and awe of her environment. Interested in art and “how things work,” she initially enrolled in the Baking & Pastry Arts program at Johnson & Wales University and then in the Culinary Nutrition program. She graduates in 2018.Yields 6 servings
- 6 ounces red potatoes
- 2 ounces yellow onion
- 1 jalapeño pepper
- 2 ounces heirloom tomatoes
- 2.5 ounces Hatch Chile Company Red Enchilada Sauce, divided
- 8 large eggs, lightly beaten
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 ounces shredded cheddar cheese or dairy-free cheese alternative, divided
- 1 tablespoon fresh cilantro, chopped, for garnish
- 1 ripe avocado, diced, for garnish
1Preheat oven to 350°F. Grease a large oven-safe skillet.
2Cut potatoes into 1-inch cubes and put into a pot of cold salted water. Heat on high until water begins to boil. Then drain potatoes, rinse them with cold water and lay them flat on a sheet pan to cool completely.
3Chop onion, jalapeño and tomatoes.
4Arrange potato cubes to cover the bottom of prepared skillet. Layer on chopped onion, jalapeño and tomatoes. Pour 2 ounces enchilada sauce over top of potatoes and vegetables.
5Season eggs with salt and pepper. Stir in half the cheese. Pour egg mixture over the entire skillet, making sure all ingredients are covered.
6Cook on the stove over medium heat for a few minutes. Then place skillet in preheated oven about 30 minutes or until eggs have set.
7Remove from oven and let cool slightly before transferring frittata to serving plate.
8Garnish with remaining cheese and remaining enchilada sauce. Sprinkle with fresh cilantro and diced avocado. Serve hot, sliced into wedges or cut into circles and placed on toasted gluten-free English muffins.