Southwest Potato Frittata

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READY IN: 30mins
Recipe by ROTEL

Tomatoes, potatoes and cheese make this stove-top frittata a standout

Ingredients Nutrition

  • PAM® Original No-Stick Cooking Spray
  • 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 2 12 cups frozen O'Brien potatoes with onions and peppers
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 1 (16 ounce) carton Egg Beaters® Original
  • 12 cup shredded reduced fat colby-monterey jack cheese


  1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add undrained tomatoes and potatoes. Cook 6 to 8 minutes or until potatoes are tender and liquid has evaporated, stirring occasionally. Remove from skillet.
  2. Add oil to skillet; reduce heat to medium-low. Pour Egg Beaters into skillet; cook 30 seconds. Spoon potato mixture evenly over Egg Beaters. Cook 7 minutes or until set, running flexible spatula around edge of skillet to keep frittata loosened.
  3. Sprinkle with cheese. Cut into 4 wedges to serve.
  4. COOK'S TIPS: Use Ro*Tel® Mild Diced Tomatoes & Green Chilies for a milder flavor, if desired.

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