Tortilla Frittata and Mexican Salsa

Ingredients

• 700 g ripe tomatoes
• 3 cloves garlic
• 2 red chilies
• 2 tbsp olive oil
• 3 tbsp tomato paste
• 150 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• dark balsamic vinegar (optional)
• 700 g waxy potatoes
• 250 g corn (canned)
• 1 bunch chives
• 2 yellow bell peppers
• 10 eggs
• 150 ml milk
• 2 tbsp plant-based oil
• 200 g tortilla chips
• fat (for the molds)

Instructions

1. 1.

   For the salsa, blanch the tomatoes, cool, peel, quarter, seed and dice. Peel the garlic and finely chop. Wash the chilies, halve lengthwise, de-seed and finely chop as well.

2. 2.

   Heat oil in a pot and sauté garlic with chilies. Add tomatoes, stir in tomato paste, then deglaze with broth. Season with salt and pepper and simmer for 10 minutes over medium heat. Adjust with vinegar.

3. 3.

   Preheat oven to 180°C (356°F) fan‑forced or conventional. Peel, wash and slice potatoes thinly or into rounds. Drain corn through a sieve. Rinse chives and cut into small ribbons. Wash bell peppers, halve, de‑seed and dice.

4. 4.

   Whisk eggs with milk, fold in chives, salt and pepper. Quickly sear potato slices in a hot pan with oil, then layer alternately with tortilla chips, bell pepper cubes, corn and some salsa in four greased, oven‑proof molds (about 10 cm diameter). Pour the egg mixture over.

5. 5.

   Bake in preheated oven for 20–25 minutes until golden brown. Remove and serve with remaining salsa.