Frittata with Restaurant Style Salsa is quick, easy to make, and delicious. Both the Spicy Tomato Salsa and the Frittata can be made and on the table in 30 minutes. I make a lot of Frittatas, it’s our go-to dinner option when we need a quick easy meal, so I definitely one I need on my food blog. One of the great things about the Frittata is there are no set rules or ingredients, it’s a great way to utilize leftover roasted vegetables, sausage or meats, or frozen veggies.
The Restaurant Style Salsa is from a great Bar and Grill in Arlington, Texas, named J. Gilligan’s. Named after one of the founders and my brother in law, John Gilligan. J. Gilligan’s Bar & Grill is famous for many reasons, this salsa is one, but my favorite reason is that they invented the ‘Irish Nacho’s’. Substituting sliced pan-fried potatoes for the tortilla chips, it’s definitely my go-to when I eat there. This Spicy Tomato Salsa recipe is based on J. Gilligan’s Bar and Grill’s recipe that John Gilligan gave my Mom. I hope you love it as much as our family does.
Frittata Ingredients
- Eggs and Half & Half: The combination makes a light and fluffy frittata that is perfect with the other ingredients. I make this frittata in a wide heavy-bottomed pan and cook the entire thing on the stovetop. I use only 8 eggs so the mixture is shallow enough to cook quickly without needing to turn on the oven.
- Potatoes: I pan-fry the potatoes so they are already cooked and still piping hot before the eggs are added to the pan.
- Arugula and Red Onion: A nice leafy green and a little heat from the onion. Perfect for this light, healthy frittata.
- Salsa: I make my own salsa to go with the frittata, the salsa recipe only takes 5-minutes, and it a recipe my family loves. However, store-bought salsa is a great alternative.
Here’s my Frittata recipe:
Frittata with Restaurant Style Salsa
Ingredients
Frittata
- 2 Tablespoons Olive Oil
- 8 Eggs Beaten
- 1/4 Cup Half & Half Or milk, or water
- 1 1/2 Teaspoons Salt
- 1 1/2 Teaspoons Black Pepper
- 12 Ounces Red Potatoes 1/2 inch dice or sliced, pan-fried
- 1/2 Cup Red Onion Sliced
- 3 Cups Arugula Wilted
Restaurant Style Salsa
- 3-5 Jalapeno
- 1 Cup Onion
- 1 Teaspoon Garlic
- 1 Teaspoon Salt
- 1/2 Teaspoon Dried Basil
- 1 Tablespoon Dried Parsley
- 1 28-Ounce Can Tomatoes
Instructions
Frittata Instructions
- Heat a large, covered non-stick skillet, over medium-high heat. Add olive oil and potatoes, tossing every 4-5 minutes until nicely browned and fully cooked
- Crack the eggs into a bowl with the half & half, salt and pepper, beat until smooth, set aside. Slice the red onion into thin slices.
- Add the arugula to the pan with the potatoes and cover for 1-minute, just to wilt. Toss the potatoes and arugula together to evenly distibute them in the pan.
- Add the eggs to the skillet, arrange the red onion slices around the potatoes.
- Cover, cook until set on top, about 10-15 minutes
Salsa instructions
- Roughly chop ingredients and put in a blender for 2-3 seconds.
- The salsa will keep in the refrigerator for about one week
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