This makes more salsa than you need but it will keep covered in the fridge for up to 10 days. Use it on grilled proteins or as part of a taco spread.
3 cups frozen potato gems
1½ cups grated cheese (I used cheddar, parmesan and Emmental)
½ cup cream
2 tbsp olive oil
½ cup chopped coriander leaves, to serve (optional)
extra grated parmesan, to serve (optional)
Speedy red salsa
400g can crushed tomatoes
1 small red onion, chopped
1 garlic clove, chopped
1 cup loosely packed coriander leaves
½ tbsp chipotle powder (or chilli powder), or to taste
juice and zest of ½ a lime
1. Preheat the oven to 200C fan-forced (220C conventional).
2. Spread the potato gems across a baking tray and cook in the oven until lightly golden and crisp. Remove, and using a fork, gently crush them to spread their potatoey goodness – don't pulverise them.
3. Add all the salsa ingredients to a blender and blitz – you still want some chunkiness to it, but no large chunks. Season with salt and pepper and set aside.
4. Reduce the oven temperature to 175C fan-forced (195C conventional).
5. Add the eggs, cheese and cream to a bowl. Season with salt and pepper and whisk to combine.
6. Add the olive oil to an ovenproof frying pan (about 24cm diameter) and swirl to coat. Pour in the egg mixture, then gently add the potato gems. Season generously then place in the oven until puffed and golden – this can take 20-30 minutes so keep a relatively close eye on your frittata from about the 18-minute mark.
7. Remove from the oven and dollop over about 3 tablespoons (or to taste) of salsa. Scatter with coriander leaves and parmesan, if using, and serve piping hot.
If you like this recipe, try my Chorizo and potato gem bake.