Monday, February 16, 2009


If you're reading this, chances are you already know that Foodie Friends are among the best. My friend Gloria from Cookbook Cuisine ( is celebrating the publication of her latest cookbook, Foods and Flavors of San Antonio. I'm looking forward to submitting one of my favorite Tex-Mex dishes to her blog of the same name. A real sweetie, Gloria graciously sent along a "Foodie Friend" award, which I've proudly displayed on my sidebar.

Larry had Presidents' Day off, so I thought I'd make him one of his favorite breakfasts, a frittata AKA a tortilla. Once you've made a few of these, you realize how fast and easy they are and how open to an abundance of creativity on your part. Today's frittata featured potato, bacon, red bell pepper, and shallots along with eggs, of course. My favorite seasoning is a packet of Sazon. I decided to finish the frittata in the oven today instead of flipping it and I think the results are far better. This will be my plan of attack from now on.

Serves 4
1-2 tbs olive oil
2 large potatoes
1 lg shallot, minced
1/2 lg red bell pepper, chopped
6 slices bacon, chopped
8 eggs
salt and pepper
1 packet Sazon seasoning

Preheat the oven to 350 degrees.

Wrap the handle of a large, nonstick skillet with aluminum foil (this will keep it from burning in the oven).

Peel the potatoes and slice them very thinly. Heat the olive oil in a nonstick skillet and place the potato slices in a single layer. Brown on one side, carefully turn over and brown on the other side. Remove from the skillet.

Cook the chopped bacon in the same skillet. When the fat has rendered, remove the bacon to a sheet of paper toweling and saute the shallot and red pepper in the bacon fat (about 5 minutes). Remove the bacon and vegetable mixture.

Place the cooked potato slices in a single layer to cover the bottom of the skillet. Sprinkle the bacon and vegetables evenly over the potatoes. Sprinkle with salt and pepper.

Beat the eggs with the Sazon. Pour over the other ingredients and place the heat on medium high. As the eggs begin to set around the edges, use a spatula as you lift and rotate the pan so that the uncooked egg slips below the cooked portion. Continue to do this until almost all the egg is set, about 3-5 minutes (the top will still be wet).

Place the skillet in the preheated oven and cook for 5 minutes.

Remove from the oven. Use a spatula to carefully remove the frittata to a plate or board. Cut into 4 servings.

If you have any leftovers, this reheats beautifully in the microwave. Larry has his piece tucked into his lunch bag. It is great as is or on an onion roll or hard roll.


  1. Your frittata looks really delicious and you're so sweet to mention my new cookbook. :) I love the Sazon Goya seasoning; it's my secret ingredient in a lot of the Tex-Mex dishes I make.

  2. I've never cooked nor eaten a frittata, but this sure looks delicious!

  3. Hi Arlene!

    My husband makes a delicious frittata using leftover pasta with ricotta sauce. It's heavenly! He usually cook it in a cast iron skillet and finishes it in the oven too.

    I visited San Antonio about four years ago and enjoyed it's Tex Mex food very much! It's such a lovely city and I hope to be able to go back someday. I'll be sure to visit Gloria's blog -- thanks!

  4. yummy that sure does look delicious.. And love your table runner. The yo yo really finish it off. great work

  5. I love frittata, it is certainly one of my go to recipes!


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