The first time I celebrated Cinco de Mayo was when I lived in San Francisco. We ate tacos and drank margarita’s. Who doesn’t like a holiday where margarita’s are served?!?! I had a good friend over for brunch today and thought I would prepare a Cinco de Mayo themed meal, so I made a Mexican Fritatta with Jalapeno Cheddar Biscuits.
Unfortunately, there were no margarita’s served at this party, but perhaps I will whip some up tonight! I do make a mean margarita.
- 1 tablespoon butter
- 1½ cups potatoes, diced into 1 inch cubes
- ¼ cup onion, chopped
- ¾ cup Canadian back bacon, cut into ½ inch cubes*
- 1 tablespoons jalapeno pepper, finely minced with seeds
- 5 large eggs
- 2 tablespoons skim milk
- ¼ cup salsa
- ⅓ cup scallions, finely sliced
- 1 cup grated old cheddar cheese**
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh cilantro, finely chopped (optional)
- Salsa, sour cream and guacamole for serving
- Preheat the oven to 350 degrees.
- In a large, ovenproof saute pan cook, tossing occasionally, the potatoes and onions with the butter for 10 minutes over medium low heat until the onions start to brown and the potatoes are tender but firm.
- Turn off heat and add the Canadian back bacon and jalapenos to the pan.
- Meanwhile, in a medium sized bowl, whisk together the eggs, milk, salsa, scallions, ¾ cup of cheddar cheese, kosher salt and pepper.
- Pour the egg mixture over the potato mixture and place the pan in the oven for 15 to 20 minutes. Do not stir.
- When the frittata puffs and the edges are cooked, sprinkle with the remaining ¼ cup of cheddar cheese and put back in the oven for one minute.
- Garnish with cilantro and serve hot with sour cream, guacamole and salsa.
**I used 2-year old Balderson cheddar cheese.