Tomatillo and Serrano Chilli Frittata

Tomatillo and Serrano Chilli Frittata
With potatoes,  red onion and  coriander
500g white potatoes, sliced
3 Tbl olive oil
1 medium red onion, sliced
2 cloves garlic, sliced
3 La Morena Serrano Chillis ( along with 2 carrot pieces), sliced
1 800g can of la Costeña Tomatillos, drained
5 eggs
2/3 cup chopped coriander (stems ok)
1 tsp Tio Pablo Mexican Oregano
50g feta, crumbled
½ cup grated tasty cheese
salt and coarse black pepper, to season
Plain yoghurt to garnish
Avocado slices to garnish


In a large frying pan, add the olive oil, garlic and onion. Cook on medium heat until onions begin to wily and then add the serrano/carrot slices and potato. Cook for about 10 minutes, stir and cover for about 5 minutes. Uncover, stir and cook another 10 minutes, until potatoes start to brown and soften. Season with salt and pepper.


While the potatoes are cooking combine in a large bowl the drained tomatillos, eggs, feta, coriander, Mexican oregano and a bit more salt and pepper. Give the mixture a stir and slightly mash the tomatillos. Add the mixture to the potatoes and let cook for about 5 minutes, until the sides start to brown.


Place the entire frying pan of frittata into the oven and cook at fan bake 200°C for about 10 minutes, until mixture has cooked through and the top has browned. Remove from the oven and let sit for at least 5 minutes. Garnish with plain yoghurt and avocado slices. Serves 4-6