Ingredients

• 300 grams Native potatoes (small yellow potatoes)
• 6 units Eggs
• 150 grams Queso fresco (Peruvian fresh cheese)
• 1 teaspoon Aji amarillo paste (Peruvian yellow chili paste)
• 10 units Huacatay leaves (Peruvian black mint)
• 1/2 unit Red onion
• 1 clove Garlic
• 2 tablespoons Whole milk
• 2 tablespoons Olive oil
• to taste Salt
• to taste Freshly ground black pepper
• 2 tablespoons Fresh cilantro (for garnish)

Instructions

1. 1

   Boil the whole potatoes with their skin until tender. Let them cool, peel, and dice them.

2. 2

   In an oven-safe skillet, heat the olive oil over medium heat. Sauté the sliced red onion and minced garlic until translucent.

3. 3

   Add the diced potatoes and aji amarillo paste. Sauté for 2-3 minutes to coat the potatoes well.

4. 4

   In a large bowl, whisk the eggs with the milk, salt, pepper, and finely chopped huacatay leaves.

5. 5

   Fold the crumbled queso fresco into the beaten eggs. Pour this mixture over the potatoes in the skillet.

6. 6

   Cook over low heat for 5-7 minutes, without stirring, until the edges begin to set.

7. 7

   Transfer the skillet to a preheated oven at 180°C (350°F) and bake for 15-20 minutes, or until the frittata is golden and set in the center.

8. 8

   Let it rest for a few minutes before cutting into portions. Garnish with fresh chopped cilantro before serving.