Southwest Potato Frittata

3 of 5
(10 ratings)
Total Time
Number Of

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

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

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  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.
Cook's Tips

Use Ro*Tel® Mild Diced Tomatoes & Green Chilies for a milder flavor, if desired.

Cook's Tips

Use Ro*Tel® Mild Diced Tomatoes & Green Chilies for a milder flavor, if desired.

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Nutrition Information
Calories: 199 View complete nutrition information
Reviews (7)

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Overall Rating

Betty in Texas May 08, 2014

Pretty good. since we have chickens, I used fresh eggs instead of egg beaters. Of course, I added a few jalapenos, and I used the Fiesta blend cheese. I also added chopped onions and green peppers to the 'regular' generic hash brown 'chuck' (not grated) potatoes. (O'Brien potatoes include the onions and peppers).

tina January 17, 2014

WOw ! easy to make and cook and family wants same for breakfast often..great taste

Yb83 July 23, 2011

i liked this recipe! I cut the recipe in half because I was making it for two and didnt want leftovers. I added some extra green chiles that I had left from another recipe and also seasoned my potato/Rotel miixture with some ground pepper and season salt. It turned out great! Mine was spicier, Im sure. I also used mexican blend cheese instead of the colby. Be careful not to add too much cheese like I did, because it doesn't need much.

amyc July 15, 2011

This was a really easy recipe to make. It turns out well each time I make it. I can substitute different ingredients and easily make variations on it.

Real Men Drive Minivans March 28, 2011

We love frittatas in our house and this was quick and easy to make. That being said I wouldn't use the frozen potatoes again. We weren't fond of the texture. I'd rather use fresh potatoes or simply replace them with a different assortment of veggies, like red and green bell peppers to keep with the southwestern flavor of the dish. The big plus for this dish, in my opinion, is the fact that it is a one pan meal. Always makes for easy clean up. I'd definitely make this again. Traditionally my frittatas are "refrigerator clean out" nights, so making one with specific ingredients was a bit of switch. I served this for a Sunday brunch and topped it off with a small spoonful of sour cream and some chives just for plating.

Mommin It Up March 17, 2011

I enjoyed this recipe because it was easy to make and tasted good. However, it didn't "WOW" me. I appreciate that it is a "healthier" recipe but the Egg Beaters weren't quite eggy-tasting enough for me. But, that being said, both my husband and I did like it and agreed that it's a really yummy comfort-food type dish. I also loved that it can be made all in one skillet, making clean-up ever-so-easy! The Ro*Tel and the O'Brien potatoes really make a great taste combo as well. One other thing to note: It took me longer than 7 minutes for my frittata to set. I'd say it took more like15 for me. I watched it very carefully so that it would not over-cook; I don't know if my burner temp is just lower than most or what. But, even though it took me longer to cook, it still tasted very good!