Ingredients for Potato Cups:

• 2 ten ounce Idaho Russet Potatoes
• 1 tbsp flour
• 1-2 tbsp Extravagonzo Roasted Garlic Culinary Oil
• salt & pepper

Ingredients for Frittata:

• 6-7 eggs
• 1/4 cup chopped sweet pepper
• 1/4 cup chopped onion
• 1/4 cup diced Texas Sweet & Hot Jalapenos
• 1/4 cup cream (half-n-half)
• 1/4 cup chopped cilantro
• 1/2 cup crumbled or shredded cheese
• 1-2 tbsp green chiles
• 1/2 tsp cumin
• salt & pepper to taste

Instructions:

1) Peel and grate two, ten ounce Idaho Russet Potatoes. Rinse shredded potato and squeeze or strain to remove excess water. TIP: A squeeze of lemon will keep your potatoes nice and white.
2) Toss shredded potato with flour, Extravagonzo Roasted Garlic Culinary Oil, pepper, and salt. Add other seasonings or shredded cheese to suit your taste.
3) Brush or spray a 12 cup muffin pan with oil.
4) Press the potato mixture into the bottom and up the sides to form cups. It’s OK if the potato pieces stick up, because the cups will shrink while baking.
5) Bake the cups in a preheated 375(F) oven for 30-40 minutes, depending on how crunchy you want your cups to be.
6) While the cups are baking, prepare the Frittata. Saute onion, Texas Sweet & Hot Jalapenos and red bell pepper in one teaspoon Extravagonzo Roasted Garlic Culinary Oil, just until soft. Allow to cool slightly before adding to eggs.
7) Beat the eggs vigorously and add the sauteed vegetables, cream, cumin, cilantro, green chilies and cheese. Salt and pepper to taste.
8) Take the potato cups from the oven and distribute egg mixture. Return to the oven and continue baking until eggs are set 10-15 minutes.
Share and enjoy.