This frittata is a colorful spin on eggs and potatoes with ketchup. Rather than the typical red condiment, this tangy-sweet green ketchup is a perfect compliment to the rich flavors of the frittata. You can also use the ketchup on grilled or fried chicken, shrimp, and more. Note that the ketchup needs to sit for at least a couple hours for the flavors to develop and meld. 

Yield: 6 to 8 portions of frittata: 2½ cups of ketchup
Prep time: 30 minutes for the frittata; 30 minutes to prepare ketchup, plus 2 hours for flavors to develop
Shelf life: The frittata lasts for 3 to 4 days when refrigerated; ketchup lasts 2 to 3 weeks under refrigeration 

See other related recipes in New Fruity, Savory, and Spicy Ketchups—No Tomatoes Added


Tomatillo-Apple Ketchup
12 ounces tomatillos, hulled and chopped
8 ounces peeled, cored, and chopped Granny Smith apples
4 ounces distilled white vinegar
3 to 4 ounces agave nectar or sugar
1 (2-ounce) can roasted and chopped green chilies
1 ounce minced onion
½ ounce chopped garlic
1 teaspoon salt
1 teaspoon mustard seeds
½ teaspoon whole allspice berries
½ teaspoon cumin seeds
½ teaspoon ground mace 

Cheddar, Leek, Potato Frittata
2 tablespoons olive oil
1 tablespoon unsalted butter
6 ounces small white potatoes, thinly sliced
2 ounces white and light green parts of leek, thinly sliced
8 large eggs
3 tablespoons half-and-half
¼ teaspoon salt
Generous pinch ground black pepper
8 ounces shredded sharp Cheddar cheese
1 ounce finely diced red bell pepper
1 tablespoon finely chopped fresh oregano, plus a few leaves for garnish


Tomatillo-Apple Ketchup

  1. In a large non-reactive saucepan, combine the tomatillos, apples, vinegar, agave, chilies, onion, garlic, salt, mustard seeds, allspice berries, cumin seeds, and mace; bring to a boil over high heat. Reduce the heat to medium-high and cook until the tomatillos have broken down, about 20 minutes, stirring often.
  2. Scrape into the jar of an electric blender and purée until smooth. If necessary, return the mixture to the pan and boil until reduced to about 2 1/2 cups. Set aside for 2 to 3 hours for the flavors to develop, then taste to adjust the flavors.

Cheddar, Leek, Potato Frittata

  1. Prepare the Tomatillo-Apple Ketchup (below). Preheat the oven to 350 degrees Fahrenheit.
  2. In a 10-inch non-stick skillet, heat the oil and butter over medium-high heat. Add the potatoes and leeks and sauté until the potatoes are just tender, 5 to 6 minutes, stirring often. Turn the heat to low.
  3. In a large bowl, beat the eggs, half-&-half, salt, and pepper together. Using a slotted spoon, transfer the potatoes and leeks to the bowl with the eggs. Stir in the cheese, pepper, and oregano, mixing well.
  4. Turn the heat to medium. Scape the egg mixture into the pan and let it cook until set around the edges, 2 to 3 minutes. Do not stir. Transfer to the oven, partially cover, and cook until the eggs are just set, about 15 minutes. 
  5. Remove, let it stand for a couple of minutes, then cut into wedges and serve with ketchup. The frittata may also be served at room temperature.




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