Chef notes
This is a classic dish at my mom's house. When my brother and I were kids my Gram's and Unkie would come every Sunday morning for breakfast. Unkie brought bagels, rolls and buns. Mom would switch up the breakfast selections. However, her potato and egg frittata was served on repeat. There were hardly ever leftovers as this recipe makes six hearty portions. I would be remiss if I didn't mention it was also our go-to for beach sandwiches. Mom would make it and place it on a whole loaf of Calabrese twisted, seeded bread and wrap it in aluminum foil — and she still does! As Mom says, "Simple wholesome ingredients are primal to the outcome. Food is unifying, food is love and food brings peace when shared in safety."
Swap option: Substitute your favorite seasoning mix if you don't have adobo. You can add whatever vegetables you like to customize the frittata to your taste.
Special equipment: An oven-safe frying pan.
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