Yields: 4-6 Servings





1. Preheat oven to 425 degrees.

2. Spray 10 inch square baking dish wtih PAM

3. Pour olive oil into a 10-inch square baking dish. Heat the oil in the oven for 4 minutes and remove.

4. Arrange the potato and onion slices in alternating layers in the baking dish. Sprinkle wtih 1/4 teaspoon of salt and pepper. Bake for 20 minutes or until the potatoes are tender and remove from oven.

5. Reduce oven to 400 degrees.

6. Spread diced green chilies on top of the potatoes and onions.

7. Arrange quartered tortilla slices to completely cover mixture.

8. Spoon the jar of taco sauce evenly over the tortilla layer.

9. Sprinkle with ripe olives.

10. Sprinkle with chopped cilantro (opt.)

11. Sprinkle with the cheese.

12. Whisk eggs in a bowl, adding marjoram and remaining salt and pepper.

13. Pour in eggs completely covering the mixture.

14, Return to oven, bake until the eggs set, about 20 minutes. A knife inserted in the middle should come out clean. Do not overcook. The Frittata should be firm but not dry. Let rest 5 minutes before serving. Serve hot or at room temperature.

Slice into individual servings and top with a dollop of sour cream and garnish with a sprig of cilantro.

Serve with Ortega Taco Sauce-Mexican Style, Medium.

Yield: Serves 4-6.
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