Frittata with Pan Fried Potatoes, Red Onions and Arugula served with a side of Homemade Spicy Tomato Salsa. 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. 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 Spicy Tomato 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.
Spicy Tomato Salsa
- 5 Jalapeno Peppers
- 1 Medium Onion
- 1-2 Garlic Cloves
- 1 Teaspoon Salt
- ½ Teaspoon Dried Basil
- 1 Tablespoon Dried Parsley
- 1 28 Ounce Can Tomatoes
-Roughly chop ingredients and put in a blender for 2-3 seconds
-Will keep in the refrigerator for about one week
- 2 Tablespoons Olive Oil
- 8 Eggs
- ¼ Cup Half & Half
- 1 ½ Teaspoons Salt
- 1 ½ Teaspoon Black Pepper
- 12 Ounces Red Potatoes, 1-inch dice, Pan Fried
- ½ Red Onion, Thinly Sliced
- 3 Cups Arugula, Wilted
-Heat a large, covered non-stick skillet, over medium-high heat.
-Add olive oil and potatoes, toss 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, reserve
-Slice the red onion into thin slices, reserve
-Remove potatoes from pan and reduce heat to medium-low
-Add arugula to the pan and cover for 1-minute, just to wilt
-Add the arugula to the eggs and mix together
-Add the eggs to the skillet, place the potatoes on top of the eggs, arrange the red onion slices around the potatoes.
-Cover, cook until set on top, about 10-15 minutes